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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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Recipe Summary test

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
4
Yield:
4 steaks
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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 the grate.

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  • Mix grapes, olives, shallot, and olive oil together in a bowl; season with salt and pepper.

  • Brush lemon juice over tuna steaks.

  • 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.

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

357 calories; protein 53.9g; carbohydrates 17.4g; fat 7.5g; cholesterol 102.4mg; sodium 368.5mg. Full Nutrition
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