*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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!!
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.
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.
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.)