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Seared Tuna With Bursted Tomatoes and Basil

Prep Time:10 Minutes
Cook Time:5 Minutes

Nutritional Information

Albacore tuna seasoned with just salt and pepper served with grilled cherry tomatoes.


  • as needed vegetable oil
  • 2 pounds albacore tuna filet, cut into 2 inch steaks
  • as needed Coarse salt and freshly ground pepper
  • 1 each medium onion, cut in half
  • 8 ounces small cherry tomatoes, stems removed
  • 1/4 cup dry white wine
  • 1/8 cup olive oil
  • 3 sprigs fresh basil leaves, finely chopped


  • 1. Preheat EGG to 450 degrees F, using direct heat and a cast iron grate
  • 2. Place the cherry tomatoes in a bowl and lightly toss with vegetable oil.
  • 3. If your cherry tomatoes are on the small end, preheat grilling basket on the EGG. When heated, add the tomatoes. Otherwise, place your cherry tomatoes directly on the cast iron grate. Grill about 2 minutes or until the tomatoes' skin just begin to wrinkle. Remove from EGG and place the cherry tomatoes in a bowl. Keep hot and set aside.
  • 4. Grill the onion with the cut side down for 4-5 minutes. Remove from the EGG and let cool enough to handle. Chop the onion into bite size pieces and add to the tomatoes.
  • 5. Add the basil, white wine and olive oil. Toss to thoroughly coat. Season to taste with kosher salt and fresh ground black pepper. Keep hot for service.
  • 6. Lightly coat the tuna with vegetable oil. Season the tuna generously with kosher salt and fresh ground black pepper.
  • 7. Sear the tuna, turning once, until the top and bottom are brown, about 1 1/2 minutes per side. The tuna should be slightly pink inside. Remove the tuna from the EGG. Serve hot with the bursted tomatoes and basil.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828