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Grilled Tuna Steaks with Grape and Stuffed Olive Salsa

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Jon

"The olives reflect nicely the saltiness of capers without being overpowering, while the celery added the freshness of parsley with a subtle crunch. The small onion and celery work because I use a slicer to make them paper-thin."
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Ingredients

25 m servings 357 cals
Original recipe yields 4 servings (4 steaks)

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Directions

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  • Prep

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  1. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  2. Mix grapes, olives, shallot, and olive oil together in a bowl; season with salt and pepper.
  3. Brush lemon juice over tuna steaks.
  4. Cook tuna on preheated grill until the flesh flakes easily with a fork but still is pink in the center for medium, 4 to 6 minutes per side.

Footnotes

  • Cook's Notes:
  • While this recipe works well with tuna, this tangy salsa is ideal for most light-tasting fish such as tilapia or pangasius.
  • You can replace the onion with a shallot, if preferred.

Nutrition Facts


Per Serving: 357 calories; 7.5 g fat; 17.4 g carbohydrates; 53.9 g protein; 102 mg cholesterol; 465 mg sodium. Full nutrition

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