Grilled Tuna Steaks with Roasted Tomatoes Recipe

This easy tuna recipe fuses the freshness of Napa, the seafood of California and the Tuscan way of flavoring food. If you can't find fresh tuna, use any firm fish, such as halibut or salmon.

Ingredients

4 small tuna steaks (about 4 to 6 ounces each, with bone)
1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided
1 tablespoon lemon juice
Vegetable oil cooking spray
½ teaspoon salt
¼ cup (½ onion) red onion, finely diced
2 cloves garlic, minced
2 cups cherry or pear tomatoes, cut in halves
2 tablespoons fresh flat-leaf parsley, chopped
1 tablespoon capers, optional
Freshly ground black pepper, to taste

Directions

Before you begin: Wash your hands.

1. Pat fish dry with paper towels to remove excess moisture. Place it in a glass pie plate and drizzle with olive oil and lemon juice. Let the fish marinate in the refrigerator for at least 15 minutes and up to 4 hours.
2. Preheat grill. Place tuna on a double-thick sheet of aluminum foil that has been sprayed with the cooking spray; place it on the grill. Grill fish, turning it once, until it flakes and is not quite opaque in the center. It should reach a minimum internal temperature of 145ºF. This takes between 4 and 8 minutes per side, depending on the thickness of the fish.
3. Preheat oven to 400ºF. Combine the remaining 2 teaspoons olive oil, chopped onion and garlic in a glass, oven-save pie plate. Bake for 7 to 8 minutes, stirring halfway through. Mix salt into tomatoes. Combine tomatoes with the onion mixture and continue to roast for 4 to 5 minutes, until the tomatoes are warmed and the onion is starting to brown. Remove from oven. Stir in chopped parsley and capers, if using.
4. Spoon the mixture evenly over grilled tuna steaks. Add the desired amount of black pepper.

Cooking Note

As an alternative cooking method, roast the tuna steaks in the oven at 400ºF in a pan coated with vegetable cooking spray. Cook for 10 to 15 minutes, or until the tuna reaches an internal temperature of 145ºF. Turn the tuna once for even cooking. Italian, or flat-leaf, parsley is more flavorful than curly parsley. Curly parsley is more commonly used as a garnish rather than to flavor food.

Nutrition Information

Serving size: 1 steak, ¼ cup sauce
Serves 4

Calories: 230; Total fat: 8g; Saturated fat: 1g; Cholesterol: 64mg; Sodium: 355mg; Total carbohydrate: 7g; Dietary fiber: 1g; Protein: 34g