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Grilled tuna with roast tomatoes recipe

Grilled tuna with roast tomatoes recipe

  • Recipes
  • Ingredients
  • Seafood
  • Fish
  • Oily fish
  • Tuna

Recipe by the ambassador for Olives from Spain José Pizarro. It is a healthly, seasonal ingredient, with the Spanish olive harvest running from September-March.

3 people made this

IngredientsServes: 4

  • 16 cherry tomatoes
  • 2 garlic cloves, finely chopped
  • 6 tablespoons extra virgin olive oil
  • 2 oregano or marjoram sprigs, leaves stripped
  • 1 tablespoon capers
  • 26 Spanish black olives, pitted
  • 4 tuna steaks

MethodPrep:5min ›Cook:25min ›Ready in:30min

  1. Preheat the oven to 150 C / gas 2.
  2. Mix the cherry tomatoes, garlic, 5 tablespoons of the oil and oregano (or marjoram) in a bowl before pouring everything onto a baking tray. Roast for around 15 to 20 minutes, until the tomatoes look as though they are about to collapse and their skins are crinkled. Remove from the oven and leave to cool.
  3. Once they’ve cooled, add the tomatoes to a salad bowl, scraping in the delicious juices from the baking tray, then stir through the capers and olives.
  4. Ideally, for the next stage you should use a ridged griddle pan. If you don’t have one of these, use a heavy-duty cast-iron frying pan instead. Heat the griddle pan until it’s very hot before adding the remaining oil. Season the tuna steaks and add them to the pan – don’t overcrowd the pan – if you’ve got a large grill or barbecue, then of course they can be cooked all at the same time. I love rare tuna, which means that the steaks need only a minute or so on each side, but grill the tuna according to how well cooked you like them.
  5. Place the tuna steaks on plates and put the tomatoes on top and around the sides of the steaks. Eat immediately.

See it on my blog

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    • 1 2 1/4-pound tuna fillet
    • 9 whole cloves
    • 9 whole coriander seeds
    • 3 large garlic cloves, cut into slivers
    • 1/3 cup extra-virgin olive oil
    • 1 large red onion, thinly sliced
    • 1 1/2 pounds plum tomatoes, halved, seeded, chopped
    • 1 teaspoon dried oregano
    • 1/3 cup white wine vinegar
    1. Preheat oven to 200°F. Using knife, make 9 slits in sides of tuna. Fill each with 1 clove, 1 coriander seed, and 1 garlic sliver sprinkle tuna with salt and pepper. Heat oil in ovenproof pot over medium heat. Add onion and sauté 8 minutes push to side of pot. Add tuna and sauté until brown on all sides, about 12 minutes. Scatter tomatoes, oregano, and remaining garlic slivers around tuna. Sprinkle with salt and pepper. Pour vinegar over fish.
    2. Bake tuna uncovered until thermometer inserted into center registers 145°F for medium-rare, about 12 minutes. Transfer tuna to platter. Spoon tomato sauce over. Cool to room temperature. Slice tuna thinly and serve.


      • 6 large cloves of garlic unpeeled
      • 3 jalapeño chiles, stemmed
      • 1/4 cup fresh lime juice
      • 1 teaspoon salt, divided
      • 4 tuna steaks (5 ounces each, about 3/4 inch thick)
      • 2 cups diced heirloom tomatoes
      • 1/4 cup diced red onion
      • 1 tablespoon fresh cilantro, finely chopped
      • 1 tablespoon fresh mint, finely chopped
      • 1 tablespoon fresh basil, finely chopped
      • Vegetable oil cooking spray

    Grilled Tuna Steak with Roasted Tomatoes

    I wish I had the ability to just stroll over to the farmer’s market, grab a couple of beets, some Swiss chard, and an apricot and turn it into a feast by finding inspiration in the season laid out under tents and weighing down tables. But that would mean giving up the planning, the list, and the check off which I also love, especially the list.

    While I do try to embrace the seasons, I prefer to experience them bound between two covers, divided into chapters, and with an index. That’s why I was so excited try a recipe José Pizarro’s Seasonal Spanish Food. A collection of recipes divided into Spring, Summer, Fall and Winter, he takes the ingredients as they come, as he remembers them form his childhood in Extramadura, and as they’re prepared in his London restaurant, Tapas Brindisa.

    I was tempted to turn back the clock just a little and start with Spring, but the asparagus, peas, and artichokes while still plentiful were not as bright-eyed, so I decided to try a grilled tuna steak with roasted tomatoes instead. A straightforward recipe with few ingredients, by the time I came home from the market and unpacked my bags, I was halfway done. There was a little chopping, minimal stirring, and some heat. It didn’t needs sides or salads, just good olive oil, collapsing tomatoes, and a baguette to soak it all up. Rather than connect me to my seasonal surroundings it took me back to my time in Spain where it’s just about finding good ingredients at their best and having the sense (or someone else’s sense) to stay out of their way.

    Grilled Tuna Steak with Roasted Tomatoes
    Barely adapted from José Pizarro’s Seasonal Spanish Food.

    12 cherry tomatoes
    2 garlic cloves, finely chopped
    6 tablespoons extra virgin olive oil
    2 oregano or marjoram sprigs, leaves stripped
    1 tablespoon capers
    26 Kalamata black olives, pitted
    4 tuna steaks, yellowfin (approximately 6-8 oz. each)

    Preheat oven to 300 degrees.

    In a large mixing bowl, combine the cherry tomatoes, garlic, 5 tablespoons of oil, and oregano (or marjoram) before pouring everything onto a baking sheet. Roast for about 20-25 minutes, until the tomatoes look as though they are about to collapse and their skins are crinkled. Remove from the oven and set aside to cool.

    Once they’ve cooled, transfer tomatoes and juices to a salad bowl then stir in the capers and olives.

    Heat a ridged skillet or cast-iron frying pan over medium-high heat until hot then add the remaining tablespoon of oil.* Season the tuna steaks with salt and pepper and add them to pan, careful not to overcrowd them. Grill the tuna to desired degree of doneness, 1-2 minutes on each side for medium-rare. Place steaks on plates and top with tomatoes on top and side. Serve immediately.

    Spaghettini with Roasted Tomatoes, Fresh Basil, and Toasted Garlic Breadcrumbs

    Recently I was asked to do a fun interview with my friends over at The National Pasta Association (I mean, really, how could I possibly resist?) all about my love for food, my favorite summer ingredients, and what I love most about blogging.

    You can read the entire interview here, but as I sat at my kitchen counter, cursor blinking on the laptop in front of me, it got me thinking. Why haven’t I shared any pasta dishes this summer?

    Ones that are easy, require little time at the stove and minimal ingredients, and are my go-to recipes when I’m looking for a fast, delicious, and satisfying meal that works for all occasions.

    This spaghettini with roasted tomatoes, basil, and toasted breadcrumbs is my answer to that question. I could probably eat it everyday. Scratch that. I could definitely eat it everyday.

    The colors, the simplicity, the fresh flavors, everything! Comforting and seasonal. My kind of meal.

    I can’t decide what I love more about this pasta. The roasted tomatoes (just burst and caramelized), the fresh basil (basil is basil and nothing comes close to comparison in my mind), or the crispy garlic breadcrumbs!

    Can we talk about the toasted breadcrumbs for a second?

    I’m tempted to say that you should just plan on making twice the amount of breadcrumbs than the recipe calls for, because it will be extremely difficult to share that stuff.

    Oh my gosh, the breadcrumbs.

    Does it sound redundant to top pasta with breadcrumbs? It’s kind of like putting bread on top of bread, I know. But, but! Once you do, your pasta game will never be the same ever again. Allow me to be dramatic for a second: it’s kind of life-altering.

    They aren’t just any toasted breadcrumbs.

    They are actually panko breadcrumbs flavored with fresh garlic and sautéed finely chopped shallot! You can make them in under 5 minutes in a skillet on your stove, so don’t skip this step.

    Also, try not to eat them out of the bowl, because you are going to want every last crumb of them for your pasta serving.

    And the tomatoes? I use a variety of small multi-colored tomatoes (you could use larger cherry tomatoes, if you can’t find something similar) that are readily available at most grocery stores.

    Just drizzle with olive oil, salt, pepper, and add a few smashed garlic cloves, and roast for about 20 minutes in the oven until they begin to collapse and burst.

    This dish can be thrown together in less than 45 minutes (30 minutes, if you’re quick!) and is easy enough for a weeknight dinner, but sophisticated and impressive enough to serve on a special occasion!

    My new favorite go-to summer pasta!

    Easy Roasted Tomatoes Make Such a Difference!

    I have the perfect easy pasta recipe for you!! With this Roasted Tomato and Tuna Pasta you can have dinner on the table in under 30 minutes!

    This recipe is so simple, but don't let it's simplicity fool you, it is packed with flavor. Just taking a few extra minutes at the beginning to roast the tomatoes makes all the difference in the world. Sometimes it's the little tips and tricks like that, that really help to elevate a recipe.

    Grilled tuna with roast tomatoes recipe - Recipes

    Grilled Tuna with Tomato-Mint Vinaigrette

    A Grilled Fish that is as Good as Steak

    We're beginning to reach that point in summer when I regularly start telling people they ought to be grilling fish. As the days get hotter, it sometimes seems as if big burgers, hot dogs, and steaks take too long to cook for anyone to stand over a backyard inferno and red meat, or even chicken, often feels just too heavy to digest at night when the temperatures hover around a hundred.

    Fish fillets are another matter. With flesh less dense than meat or poultry, they cook quickly, especially when you observe the smart contemporary trend towards slightly undercooking fish so it stays deliciously moist at the center. Fish also sits so much more lightly on the stomach, not to mention the fact that it's a healthier, lower-fat, lower-calorie main-course choice at a time when many of us still worry about how we look in our swimsuits.

    And meat lovers need not feel like they're missing out when fish stars on the menu. That's especially true with tuna. Whichever you choose, (yellowfin ahi from the Atlantic or bigeye ahi from Hawaii), you'll get fish that's sufficiently meaty and flavorful to satisfy carnivorous cravings.

    Shop for fresh tuna at well-stocked supermarkets or specialty seafood shops that sell sustainable product and have a good reputation for quality and frequent product turnover. Look for fillets with a clean, bright, moist appearance and absolutely no fishy smell they should only have the clean scent of a fresh ocean breeze.

    With fresh fish that good, you really don't need to do too much. I like to marinate the fillets briefly with good, fruity olive oil and fresh herbs, then serve it on top of a simple vinaigrette sauce made from more olive oil and herbs, a little citrus juice and vinegar, and some sweet vine-ripened tomatoes.

    When cooking fresh tuna, again, remember not to overcook it. Fortunately, I don't have to emphasize or explain that warning as much nowadays, thanks to the popularity of Japanese sushi. In fact, many cooks like to highlight the rosy underdone interior of the tuna by serving it sliced.

    If you'd like to do that with my recipe, use a little trick I've discovered to ensure that the cooked fish slices neatly, without falling apart. With a sharp knife, score the raw fillets where you intend to slice them, cutting about 1/4 inch deep at intervals about 1/3 inch apart. After cooking, the fish will slice easily when you cut along the score marks. Then, place the slices overlapping on top of the sauce, and sit down to a meal that lets you and your family and friends taste summer at its fullest.

    Grilled Tuna with Tomato-Mint Vinaigrette Recipe

    Recipe Ingredients

    1-1/2 pounds fresh tuna fillet, preferably ahi tuna from the Atlantic Ocean or Hawaii, cut into 4 equal pieces

    Freshly ground white pepper

    2 to 3 tablespoons chopped fresh mint or basil leaves, plus 4 sprigs for garnish

    1/2 cup extra-virgin olive oil

    6 ripe Roma (plum) tomatoes

    1 tablespoon fresh lime juice

    1 tablespoon good-quality red or white wine vinegar

    1 tablespoons minced fresh parsley

    Recipe Preparation

    Sprinkle the tuna fillets all over with white pepper. In a shallow bowl or dish large enough to hold the tuna pieces side by side, stir together 2 tablespoons of the olive oil and 1 tablespoon of the mint or basil. Turn the tuna pieces in the oil and herbs to coat them. Leave them in the bowl or dish, cover with plastic wrap, and refrigerate for 2 to 3 hours.

    Meanwhile, bring a small saucepan of water to a boil. Fill a bowl with ice cubes and water and put it on the counter near the saucepan.

    Meanwhile, use a small, sharp knife to core the stem ends of the tomatoes and to score a shallow X on the opposite end of each tomato. When the water boils, use a slotted spoon to lower the tomatoes into the saucepan. Boil just until the tomatoes' skins begin to wrinkle, about 30 seconds. With the slotted spoon, lift the tomatoes out of the water and transfer them to the ice water. Drop the garlic cloves into the pan of boiling water and boil them for about 2 minutes then, with the slotted spoon, transfer them to the ice water to cool.

    When the tomatoes are cool enough to handle, peel off their skins. Cut each tomato in half. Use your fingertip or the handle of a teaspoon to scoop out and discard their seeds. With a small, sharp knife, cut the tomatoes into 1/4-inch dice. Set aside.

    Drain the garlic cloves and pat them dry. With a small, sharp knife, cut them lengthwise into thin slices then, stack the slices and cut lengthwise into thin julienne strips. Set aside.

    In a mixing bowl, combine the tomatoes and garlic with the remaining mint or basil, olive oil, lime juice, vinegar, parsley, and shallots. Toss well and season to taste with salt and pepper. Cover with plastic wrap and refrigerate until about 30 minutes before cooking time.

    Preheat an outdoor grill. Meanwhile, remove the tuna and the tomato mixture from the refrigerator and leave them at room temperature until the grill is ready for cooking.

    Lightly sprinkle the tuna pieces all over with salt. Grill the tuna about 4 minutes per side until medium rare, testing by cutting into the center of one piece. (If the tuna fillet is very thin, grill it on one side only.)

    To serve, spoon the tomato mixture into the centers of 4 serving plates, spreading it evenly. Transfer the tuna pieces to the plates, centering them on top of the tomatoes. Serve immediately.

    Recommended Pairings

    Sauvignon Blanc

    Packed with flavors of grass, grapefruit, and other tropical fruit, Sauvignon Blanc is refreshing and delicious!

    True rosé wines are dry, crisp and delicious. They combine the crisp, refreshing characteristics of a white wine with hints of red wine flavor. Don’t be scared to drink pink!

    The fish at San Diego's family-owned sandwich and taco stand Loaf & Fish varies by the week and seasons, from rockfish to black cod. This version of their sandwich uses the local Tuna Harbor Dockside Market’s namesake seafood.

    Tuna bellies, or toro, are prized in sushi bars for their velvety texture. That said, you can also use tuna loin in this recipe it will simply be a little lean. Make sure that your knife is very sharp—it’s the key
    to slicing through the soft fish easily without tearing it.

    Recipe Summary

    • 5 tablespoons olive oil
    • 1 1/2 pounds tuna (1 inch thick), cut into 1-inch chunks
    • Coarse salt and freshly ground pepper
    • 1 onion, chopped (about 1 cup)
    • 2 cups (about 12 ounces) small cherry tomatoes, stems removed and tomatoes cut in half
    • 1/2 cup dry white wine, or water
    • 3 sprigs fresh basil leaves, roughly chopped

    In a 12-inch skillet, heat 1 1/2 tablespoons oil over medium-high heat. Season tuna generously with salt and pepper. Arrange half of tuna in skillet in a single layer to prevent crowding. Cook, turning once, until golden brown on top and bottom, about 1 1/2 minutes per side (3 minutes total). Tuna should be slightly pink inside. Transfer to a platter. Cover to keep warm. Add another 1 1/2 tablespoons oil, and repeat with second batch.

    Wipe out the bottom of the skillet. Add remaining 2 tablespoons oil and the onion. Cook over medium heat, stirring, until onion is golden brown and soft, 4 to 6 minutes. Add tomatoes and wine, and simmer, stirring often, until the tomatoes' skins just begin to wrinkle, about 2 minutes. Cook at a bare simmer until sauce thickens slightly, about 5 minutes more. Add basil to skillet, and cook, stirring, until wilted. Season with salt and pepper. Spoon hot sauce over tuna just before serving.