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."
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seedless red grapes, halved
stuffed Manzanilla olives
onions, sliced thin
thinly sliced celery
salt and ground black pepper to taste
4 (8 ounce)
fresh lemon juice
* Percent Daily Values are based on a 2,000 calorie diet.
Grilled Tuna Steaks with Grape and Stuffed Olive Salsa
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 67
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