Reviewed: Oct. 15, 2011

Excellent! I couldn't find tuna steaks, so against my better judgement, I used frozen cod. Believe it or not, it was just as excellent! So worried about the combination of grapes and capers, but it really works! Will make again.

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Reviewer:

blue eyed CC

Cooking Level: Expert

Living In: Roselle, Illinois, USA

Reviewed: Sep. 4, 2011

I used finally diced green onion instead of the scallion. Everyone looked at me like I was crazy but they scrapped the bottom of the bowl. The flavors went very well together. I would make this again Edit: I served it with Salmon a couple of days ago. Just as good but better with the Tuna.

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Reviewer:

FISHGIRL

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Cooking Level: Expert

Home Town: Encampment, Wyoming, USA

Living In: Melbourne, Florida, USA

Reviewed: May 27, 2011

Very interesting

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Reviewer:

Larababe

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Reviewed: Mar. 1, 2011

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.

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6 users found this review helpful

Reviewer:

RandyW

Reviewed: Jan. 9, 2011

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!

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5 users found this review helpful

Reviewer:

Vanessa

Cooking Level: Professional

Living In: Belmont, California, USA

Reviewed: Oct. 4, 2010

absolutely loved this

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3 users found this review helpful

Reviewer:

carey

Reviewed: Sep. 7, 2010

DELICIOUS!!! Only suggestion is to quarter the grapes rather than halve. They are still a bit large when only halved.

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2 users found this review helpful

Reviewer:

KitchenJen

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

Reviewed: Aug. 26, 2010

wow! this is a keeper. I followed the recipe faithfully and I'm glad I did. Important to half the grapes, otherwise kinda hard to eat whole grapes using fork. I grilled our tuna, but I can see using any kind of white fish, either grilled or pan fried. EXCELLENT!!!!

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Reviewer:

VOSSNER

Cooking Level: Intermediate

Living In: Richmond, Texas, USA

Reviewed: Jul. 15, 2010

I only checked this recipe originally due to the strange sounding ingredients, but the reviews convinced me to try it. I subbed green grapes for red, and a little onion/garlic for the shallot. I pan seared the tuna and served with quinoa. Yummy

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Reviewer:

AUTUMN609

Cooking Level: Intermediate

Home Town: La Crosse, Wisconsin, USA

Living In: Roseville, Minnesota, USA

Reviewed: Jun. 23, 2010

This is a very simple and tasty recipe. My husband, who thinks fruit is only for dessert, liked it a lot and requested again. It is very light and will become a regular recipe in our house.

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3 users found this review helpful