Grilled Tuna Steaks with Grape and Stuffed Olive Salsa

Grilled Tuna Steaks with Grape and Stuffed Olive Salsa

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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Ingredients

25 m servings 357 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 357 kcal
  • 18%
  • Fat:
  • 7.5 g
  • 12%
  • Carbs:
  • 17.4g
  • 6%
  • Protein:
  • 53.9 g
  • 108%
  • Cholesterol:
  • 102 mg
  • 34%
  • Sodium:
  • 465 mg
  • 19%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

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.

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