Grilled Tuna with Roasted Red Pepper Butter

grilled tuna steaks

(Serves 6)

This delicious and easy way to serve tuna is always a hit at spring and summer dinner parties. Make sure your side dishes can be made ahead or don’t require last minute personal attention, as you will need to attend the grill while the fish is cooking.

10.5 ounces roasted red peppers, well drained (about 1 1/2 jars)
3/4 cup butter, softened, cut into tablespoons
1 1/2 tablespoons chopped fresh basil
1/4 teaspoon cayenne pepper
1/8 teaspoon dry mustard
6 tuna steaks, 3/4-inch thick

Place red peppers in a food processor and purée. Add butter, 1 tablespoon at a time, blending well after each addition. Add basil, cayenne pepper and mustard; blend well. Place 1 cup butter mixture on sheet of wax paper, shape into a log 1 1/2 inches in diameter. Cover and chill 8 hours. Place remaining butter mixture in a container, cover and chill 8 hours.

Preheat grill.

Slice the butter log into 12 pieces. Place on a plate, cover and refrigerate.

Place remaining butter mixture in a saucepan and cook over low heat until very soft but not fully melted (can also be microwaved). Grill tuna steaks over medium heat for 3 to 4 minutes on each side or until desired doneness, basting the fish with the melted butter mixture frequently while cooking. Remove steaks from grill and season with salt and pepper. Serve topped with a piece of the sliced butter.

Make ahead: Butter mixture can be made up to 24 hours ahead, covered and refrigerated.

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