Grilled Tuna Steaks with Grape and Stuffed Olive Salsa Recipe -
  • READY IN 25 mins

Grilled Tuna Steaks with Grape and Stuffed Olive Salsa

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 steaks Change Servings
  • PREP

    15 mins
  • COOK

    10 mins

    25 mins


  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.
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  • 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.

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  • Calories
  • 357 kcal
  • 18%
  • Carbohydrates
  • 17.4 g
  • 6%
  • Cholesterol
  • 102 mg
  • 34%
  • Fat
  • 7.5 g
  • 12%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 53.9 g
  • 108%
  • Sodium
  • 465 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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