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Grilled Tuna Steaks with Grape and Caper Salsa

Grilled Tuna Steaks with Grape and Caper Salsa

  • Prep

    20 m
  • Cook

    5 m
  • Ready In

    25 m
Drew

Drew

This is a great summer dish to serve to family and friends. Make sure to rinse the capers well. Goes nicely with a light arugula salad.

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 348 kcal
  • 17%
  • Fat:
  • 6.1 g
  • 9%
  • Carbs:
  • 18.3g
  • 6%
  • Protein:
  • 54.1 g
  • 108%
  • Cholesterol:
  • 102 mg
  • 34%
  • Sodium:
  • 524 mg
  • 21%

Based on a 2,000 calorie diet

Directions

  1. Preheat an outdoor grill for medium-high heat and lightly oil grate.
  2. Stir together grapes, capers, shallot, parsley, and olive oil in a bowl; season to taste with salt and pepper, and set aside. Place tuna steaks onto a plate, and brush with lemon juice. Season with salt and pepper to taste.
  3. Cook tuna steaks on preheated grill until cooked to desired degree of doneness, 2 to 3 minutes per side for medium-rare. Serve with the grape and caper salsa.
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Reviews

Katherine
13

Katherine

10/21/2008

This is an AAWESOME recipe - so quick and easy to make and yet absolutely gourmet in taste!! I made two small changes to the recipe, out of necessity: had no capers on hand so substituted small quartered olives (rinsed and patted dry) and broiled the tuna rather than barbecuing it. The flavour was absolutely delicious - the fresh parsley/grapes was so fresh tasting. The olives worked really well as a substitute (although I am looking forward to trying it again with the capers). (One word of caution - be careful not to overcook the tuna as it dries out) Thanks Drew for a wonderful recipe!!

Marles
12

Marles

7/14/2008

Delicious summer recipe. The salsa is fantastic with the lightly marinated tuna steak done medium or medium rare. Highly recommended with steamed veggies and a chilled glass of riesling.

Connie Roebuck Sinclair
9

Connie Roebuck Sinclair

7/5/2009

Excellent! - surprising and unique flavor combo. Even 2-3 minutes per side was a bit too much if you want it medium rare - depends on how thick your fish is. Thanks for submitting this creative recipe.

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