Grilled Tuna Steaks with Grape and Stuffed Olive Salsa

Grilled Tuna Steaks with Grape and Stuffed Olive Salsa

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"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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25 m servings 357 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • 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

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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.


  • Prep

  • Cook

  • Ready In

  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.


  • 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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