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Grilled Tuna Steaks with Grape and Stuffed Olive Salsa Recipe

Recipe by: 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."

Directions
Ingredients
Nutrition

Directions

Prep15 m
Cook10 m
Ready In25 m

1Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2Mix grapes, olives, shallot, and olive oil together in a bowl; season with salt and pepper.
3Brush lemon juice over tuna steaks.
4Cook 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.

Ingredients