Instructions: Tomato Basil Butter: Mix all ingredients. Cover and refrigerate at least 1 hour to blend flavors.

Tuna Steaks: Place vinegar in shallow glass or plastic dish. Add fish, turning to coat with vinegar. Cover and refrigerate, turning once, at least 15 minutes but no longer then 1-hour.

Heat coals or gas grill.

Drain fish; discard vinegar. Cover and grill fish 4 inches from medium heat 10 to 15 minutes, turning once, until fish is cooked to your preference. Tuna cooked medium-rare is considered best by most chefs.

Immediately top each fish steak with Tomato Basil Butter. Garnish with basil leaves.

This recipe yields 6 servings.

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