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Ingredientes
- 1/4 c. butter or possibly margarine softened
- 1 Tbsp. finely-minced shallots
- 1 Tbsp. minced fresh basil (or possibly 1 tspn dry basil leaves)
- 1 Tbsp. finely-minced sun-dry tomatoes in oil
- 6 x tuna steaks, 1" to 1 1/2" thk - (4 ounce ea)
- 1/3 c. balsamic vinegar Fresh basil leaves for garnish
Direcciones
- Tomato Basil Butter: Mix all ingredients. Cover and chill at least 1 hour to blend flavors.
- Tuna Steaks: Place vinegar in shallow glass or possibly plastic dish. Add in fish, turning to coat with vinegar. Cover and chill, turning once, at least 15 min but no longer then 1-hour.
- Heat coals or possibly gas grill.
- Drain fish; throw away vinegar. Cover and grill fish 4 inches from medium heat 10 to 15 min, turning once, till fish is cooked to your preference. Tuna cooked medium-rare is considered best by most chefs.
- Immediately top each fish steak with Tomato Basil Butter. Garnish with basil leaves.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 25g | |
| Recipe makes 6 servings | |
| Calories 83 | |
| Calories from Fat 68 | 82% |
| Total Fat 7.69g | 10% |
| Saturated Fat 4.86g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 70mg | 3% |
| Potassium 43mg | 1% |
| Total Carbs 2.99g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 2.34g | 2% |
| Protein 0.27g | 0% |
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