Grilled Tuna with Balsamic Glazed Red Onions

Grilled Tuna with Balsamic Glazed Red Onions


2 8 ounce tuna steaks

2 tbs. olive oil

salt and pepper to taste



Place tuna steaks, a pinch of salt and olive oil in a large resealable plastic bag. Seal, and allow to sit for 1 hour at room temperature.

Preheat the grill for medium heat. When coals are very hot, scatter a handful of hickory or mesquite wood chips over them for flavor.

Lightly oil grill grate. Season tuna with salt and pepper, and cook on the preheated grill approximately 6 minutes, turning once. Serve immediately with the glazed onions.


Balsamic Glazed Onions


3 small red onions

1/4 cup plus 2 tablespoons good balsamic vinegar

1/4 cup good olive oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper


Preheat the oven to 375 degrees. Cut the onions in half and slice 1/4 inch thick. Place on a baking sheet and toss with 1/4 cup balsamic vinegar, the olive oil, salt, and pepper. Bake for 10 to 12 minutes, until the onions are tender. Remove from the oven, toss with 2 more tablespoons balsamic vinegar.


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