Recipe by Andrew Benoit
"This is a great summer dish to serve to family and friends. Make sure to rinse the capers well. Goes nicely with a light arugula salad."
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red seedless grapes, halved
capers, drained and rinsed
chopped fresh parsley
salt and black pepper to taste
4 (8 ounce)
fresh lemon juice
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 wasn't a big fan on the tuna, but the salsa was better than I expected. Maybe the tuna I had wasn't a good enough quality? Just was kind of blah for me.
Delicious summer recipe. The salsa is fantastic with the lightly marinated tuna steak done medium or medium rare. Highly recommended with steamed veggies and a chilled glass of riesling.
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.
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Grilled Tuna Steaks with Grape and Caper Salsa
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 348
** Calories from Fat: 55
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