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.

Recipe Summary

prep:
20 mins
cook:
5 mins
total:
25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an outdoor grill for medium-high heat and lightly oil grate.

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  • 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.

  • 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.

Nutrition Facts

348 calories; protein 54.1g 108% DV; carbohydrates 18.3g 6% DV; fat 6.1g 9% DV; cholesterol 102.4mg 34% DV; sodium 427.2mg 17% DV. Full Nutrition
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Reviews (40)

Read More Reviews

Most helpful positive review

Rating: 5 stars
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!! Read More
(14)

Most helpful critical review

Rating: 3 stars
05/03/2010
I wasn't a big fan on the tuna but the salsa was better than I expected. Maybe the tuna I had wasn't a good enough quality? Just was kind of blah for me. Read More
(6)
52 Ratings
  • 5 star values: 37
  • 4 star values: 11
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
07/14/2008
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. Read More
(14)
Rating: 5 stars
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!! Read More
(14)
Rating: 4 stars
01/28/2009
I really loved this combination of grapes and capers. It was the first time I prepared tuna steaks and I was afraid of undercooking. I will follow recipe /cooking time exactly next time. They were still delicious. My husband and son liked the meal not as much as I did but they are hard to please so I considered this a success. We will have this again. I will also use the caper/grape combination on salmon which I prepare often. Read More
(10)
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Rating: 5 stars
07/06/2009
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. Read More
(10)
Rating: 5 stars
03/02/2011
Must admit that I was a little concerned about the combination of grapes and capers. However we were very pleasantly surprised. The sweet and briny flavors come together very nicely. The only thing I would do different is quarter the grapes instead of halving them next time. Read More
(9)
Rating: 5 stars
08/24/2009
What a fantastic summer dish. I really liked the combo of the grapes shallots and capers: alternatively sweet salty and sharp. This recipe is really about the salsa because it could be just as easily used on salmon swordfish chicken maybe even pork. I look forward to introducing this simple recipe to friends and family. Read More
(8)
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Rating: 5 stars
01/10/2011
Yum Yum! This is the first time I've worked with tuna steaks and like others I overcooked em a bit but this was still really good. I loved the salsa I kept eating it by itself. I served it alongside some grilled cheesy polenta the combo was awesome! Read More
(7)
Rating: 5 stars
08/05/2009
Wonderful! The only thing I would change is to quarter the grapes instead of halving and maybe a few less capers. Very interesting and nice flavor combo esp on a hot night in FL. (I don't have a grill so I seared the tuna med rare in a hot pan with some olive oil. Used a pinch of smoked salt on the tuna to compensate.) Read More
(7)
Rating: 3 stars
05/03/2010
I wasn't a big fan on the tuna but the salsa was better than I expected. Maybe the tuna I had wasn't a good enough quality? Just was kind of blah for me. Read More
(6)
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