Grilled Tuna Steaks with Grape and Caper Salsa

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!!

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.

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.

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.

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.

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.

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!

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.)

I only checked this recipe originally due to the strange sounding ingredients, but the reviews convinced me to try it. I subbed green grapes for red, and a little onion/garlic for the shallot. I pan seared the tuna and served with quinoa. Yummy

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.

wow! this is a keeper. I followed the recipe faithfully and I'm glad I did. Important to half the grapes, otherwise kinda hard to eat whole grapes using fork. I grilled our tuna, but I can see using any kind of white fish, either grilled or pan fried. EXCELLENT!!!!

What a great recipe! I was a little nervous about the salsa just because I thought it was an odd combination, but it was delicious! Thank you so much!

Just wonderful!!!!

absolutely loved this

This is a very simple and tasty recipe. My husband, who thinks fruit is only for dessert, liked it a lot and requested again. It is very light and will become a regular recipe in our house.

I gave this one 4-stars because I adapted it slightly. I used 1 green onion (green & white part) in lieu of the shallot and instead of olive oil I used about 2 T (maybe less) of RF sour cream to bind it. I made sure to make it ahead of time to allow the flavors to set. I served it over grilled chicken and it was absolutely delicious!!

I was VERY pleased with this recipe. It was flavorful, quick, and easy. I even had to cook my steaks on the stove top because we were out of propane and they were still fabulous.

Interesting combination, but good ! I used onions instead of shallots and added a little squeeze of lemon to the grape salsa

This recipe was SO EASY. It was also really yummy. I broiled the tuna steaks---careful not to overcook them. The next time I make the recipe (i will definitely make this again), I will make the salsa and let it sit for a little while so all the flavors can mix. This is a great come home from work tired meal. YUM.

Excellent! I couldn't find tuna steaks, so against my better judgement, I used frozen cod. Believe it or not, it was just as excellent! So worried about the combination of grapes and capers, but it really works! Will make again.

I made this for dinner tonight and my husband and I both loved it. The grape and caper salsa was fantastic. Very fresh, unique, and pretty. An adventure for the taste buds. I highly recommend this recipe!

DELICIOUS!!! Only suggestion is to quarter the grapes rather than halve. They are still a bit large when only halved.

I used finally diced green onion instead of the scallion. Everyone looked at me like I was crazy but they scrapped the bottom of the bowl. The flavors went very well together. I would make this again Edit: I served it with Salmon a couple of days ago. Just as good but better with the Tuna.

Simple, quick and very flavorful!

Very interesting

Great if having people over. Simple and tasty. I added some lemon juice in there, as well as a bit of honey if the raisins aren't sweet enough.

This is absolutely wonderful on a warm Summer day. The grapes and capers blend together for a wonderful taste.

Incredible dish that is so easy to make. I accidentally bought green grapes and the salsa still came out very aromatic. If you prefer more rare variety of tuna, keep the steaks on the grill or stove to 1 1/2 minute or less on each side. Thanks for the great recipe!

Absolutely fantastic!!

I did not have capers or parsley, so I used stuffed Manzanilla olives and thinly sliced celery that was then chopped. Fantastic flavor as the olives offered a similar flavor to the capers, while the celery was the ideal fresh counterpart to the parsley.

This was fantastic. I had to make a couple of substitutions with the salsa. Didn't have fresh parsley, so I used fresh celery leaf mixed with dried parsley, also didn't have a shallot, so used a Texas Sweet onion. I did not rinse the capers, loved that extra little salt, and added a dash of apple balsamic vinegar. Really complemented the Tuna steaks well!

Very tasty! I enjoyed this very much!

One of our family favorites. Perfect combination of sweet and salty. Cannot get enough of this thank you so much for sharing it!

This was incredible!

It was tasty but was looking for a tangier flavor. I used green seedless grapes so that may have been the issue. I will make it again but cut the grapes even smaller- I quartered based on previous reviews.

Very good! I had to cook slightly longer because i didn't have high grade tuna, but still turned out tasty!

It was a new taste for me. I loved the sweet from the grapes and the salty from the capers. Have shared this one with friends.

Really good! Use it on anything....seafood, chicken, salad, chips...:)

The grapes I had were fairly acidic so I brushed the tuna with white wine instead, and sprinkled with salt and pepper. I did not add salt to the grape salsa since the capers are salty, even when rinsed. Came out really yummy and flavorful!!