Food & Cooking Recipes Ingredients Seafood Recipes Grilled Tuna with Balsamic Glaze 3.2 (104) Add your rating & review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 6 Thick tuna steaks are brushed with a glaze of balsamic vinegar, white wine, and a bit of sugar. Ingredients 6 tablespoons white wine 1 cup plus 2 tablespoons balsamic vinegar 2 tablespoons sugar 1 teaspoon freshly ground black pepper 1 ½ pounds ripe fresh tomatoes, cut into ½-inch dice 2 teaspoons olive oil 2 teaspoons salt ¾ pound haricots verts or green beans, stem ends trimmed 1 teaspoon fresh lemon juice 6 6-ounce, 1-inch-thick, fresh tuna steaks ¼ cup loosely packed basil leaves, very thinly sliced Directions Combine wine, vinegar, sugar, and 1/4 teaspoon pepper in a small saucepan over medium-high heat. Simmer until slightly thickened and syrupy, 25 to 30 minutes. Remove from heat, and set aside. Combine tomatoes, 1 teaspoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Toss, and set aside Heat grill to medium hot. Combine haricots verts, lemon juice, remaining teaspoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl; toss well. Arrange beans on the grill and cook, turning, until just limp and lightly charred, 2 to 4 minutes. Transfer to a serving platter. Sprinkle remaining teaspoon salt and 1/4 teaspoon pepper on all sides of tuna steaks. Brush wine-and-vinegar mixture on tops and sides of steaks and place, glazed side down, on grill. Grill, brushing with more glaze, until lightly charred, about 3 minutes per side for rare, 6 to 7 for well done. Transfer to serving platter with beans. Add basil to tomatoes, toss, and spoon over tuna. Serve immediately. Rate it Print