Fish/ Vegetarian

Tuna Steaks with Tomato Basil and Garlic Sauce

On the menu tonight – Tuna Steaks with Tomato Basil and Garlic Sauce.

This dish was literally born from trying to figure out what to have for dinner AND use up stuff in our fridge/pantry. We had some tuna steaks we wanted to use, and we didn’t want to do what we usually do – olive oil, salt, pepper, then grill. Nothing wrong with that, it’s delicious. BUT, it isn’t as delicious as what I made tonight.

From start to finish, there was about 30 minutes invested, including prep time. You can’t order anything healthier and tastier that will get to your door in 30 minutes or less. We LOVED it!

Check out the recipe for all the ingredients, but there isn’t much to do other than zest the lemon and chop the ingredients for the sauce.

I hope you will try this recipe the next time you are in the mood for fish or trying to figure what to make quickly.

Tuna Steaks with Tomato Basil and Garlic Sauce

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By Patrick Dulmage Serves: 4

Tuna Steaks with Tomato Basil and Garlic Sauce


  • 4 (1 inch) Tuna Steaks
  • 4-6 Tbsp olive oil
  • 1 lemon, zested and juiced
  • 1 tbsp Thyme
  • 1 handful fresh parsley, finely chopped
  • 2-3 plum tomatoes, diced
  • 1/2 cup fresh basil, finely chopped
  • 1/2 medium red onion, finely chopped
  • 2-3 cloves garlic, minced
  • Kosher salt
  • Freshly ground pepper



Pre-heat a grill pan on high OR pre-heat grill to high


In a medium bowl, add the olive oil, lemon zest, juice, parsley, tomato, basil, thyme, onion, and garlic. Mix to combine and let sit at least 10 minutes


Brush the tuna steaks with olive oil, then season with salt and pepper


Put the tuna steaks on the grill, about 2 minutes on each side. You should see a line where the tuna is cooked. If you want rare (preferred), you want to see a cooked line about a quarter way up the steak, then flip to achieve the same cook on the other side


Once cooked to your preference, plate and top with the sauce you made


Serve immediately

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