Grilled Tuna with Uncooked Summer Tomato Sauce

By t1bishop

Keep this uncooked tomato sauce on hand once fresh tomatoes begin to hit the farmers' markets. It's great not only with grilled fish of all kinds, but also with pasta, on pizza or as a topping
for bruschetta.

Ingredients

• 2 pounds (8 medium-sized) ripe tomatoes, peeled, seeded and finely chopped
• 2 to 3 large garlic cloves, to your taste, peeled, minced or pressed
• 2 to 3 teaspoons balsamic vinegar to your taste
• Salt to taste
• 3 Tablespoons slivered fresh basil leaves
• 1/2 Tablespoons olive oil
• 6 tuna steaks 3/4 to 1-inch thick and 5 to 6 ounces each
• Freshly ground black pepper, to taste
• Fresh basil sprigs for garnish

Details

Servings 6

Preparation

Step 1

Mix together the tomatoes, garlic, vinegar, salt, basil and one tablespoon of the olive oil in a bowl. Adjust seasonings to your taste. Heat an outside grill or a top of the stove nonstick grilling pan. Brush fish steaks with the remaining one-half tablespoon of olive oil, and add salt and pepper lightly. Cook over high heat for three to four minutes on each
side, longer if desired) and transfer
to a clean platter or individual
plates. Serve with the sauce spooned
partially on top of the fish, partially
on the side. Garnish with basil.