Grilled Tuna Steaks with Grape and Stuffed Olive Salsa recipe

All Recipes Seafood Fish Tuna

Ingredients

2 cups seedless red grapes, halved
⅓ cup stuffed Manzanilla olives
1 small onions, sliced thin
2 tablespoons thinly sliced celery
1 tablespoon olive oil
salt and ground black pepper to taste
4 (8 ounce) tuna steaks
¼ cup fresh lemon juice

Nutrition Info

356.9 calories
carbohydrate: 17.4 g
cholesterol: 102.4 mg
fat: 7.5 g
fiber: 1.3 g
protein: 53.9 g
saturatedFat: 1.3 g
servingSize: -
sodium: 368.5 mg
sugar: 14.6 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 steaks

Recipe Note

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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