Grilled Tuna

"A man is better pleased when he has a good dinner, than when his wife talks Greek."

- Dr. Samuel Johnson, from the General Foods Kitchens Cookbook, 1959.





Grilled Tuna Steaks with Strawberry Salsa


Submitted by:

Stacey D-J



Preparation time:

30 minutes



¼ cup fresh basil

½ cup mild olive oil

2 tablespoons balsalmic vinegar

1 tablespoon soy sauce

½ teaspoon freshly ground pepper

¼ cup sugar (or less)

¼ teaspoon salt

4 tuna steaks (6 ounces each)


Strawberry Salsa:

½ medium red onion, thinly sliced

1 jalapeno pepper, minced

½ red bell pepper, seeded and julienned

½ green bell pepper, seeded and julienned

2 tablespoons finely chopped cilantro (or to taste)

1 cup fresh strawberries, hulled and sliced

¼ cup fresh orange juice

2 tablespoons extra-virgin olive oil

salt and pepper


For tuna, place basil leaves, ½ cup olive oil, vinegar, soy sauce, pepper, sugar, salt and 2 tablespoons hot water in blender and puree.  Arrange tuna steaks in a single layer in a large baking dish.  Pour marinade over, cover and marinate for 3-4 hours in refrigerator, turning the steaks occasionally.  Drain tuna steaks and grill on medium-hot grill until charred on the outside and done to taste in center (pink to well-done) – about 3 minutes per side for rare, turning steaks once.  Remove from the heat and place on dinner plates, spoon salsa over and garnish with additional sprigs of basil.


For salsa, place all ingredients in a large mixing bowl and toss to combine.  Cover and refrigerate 2-4 hours.  15 minutes before serving, remove the salsa from the refrigerator.  This salsa is also good with tortilla chips or grilled chicken.


Very good – from the Lansing State Journal…