Grilled Tuna Steaks with Grape and Caper Salsa Recipe -
Grilled Tuna Steaks with Grape and Caper Salsa Recipe
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Grilled Tuna Steaks with Grape and Caper Salsa
See how to make grilled tuna with a fresh-tasting, sweet-and-tangy salsa. See more
  • READY IN 25 mins

Grilled Tuna Steaks with Grape and Caper Salsa

Recipe by  

"This is a great summer dish to serve to family and friends. Make sure to rinse the capers well. Goes nicely with a light arugula salad."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    5 mins

    25 mins


  1. Preheat an outdoor grill for medium-high heat and lightly oil grate.
  2. Stir together grapes, capers, shallot, parsley, and olive oil in a bowl; season to taste with salt and pepper, and set aside. Place tuna steaks onto a plate, and brush with lemon juice. Season with salt and pepper to taste.
  3. Cook tuna steaks on preheated grill until cooked to desired degree of doneness, 2 to 3 minutes per side for medium-rare. Serve with the grape and caper salsa.
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Reviews More Reviews

Most Helpful Positive Review
Oct 21, 2008

This is an AAWESOME recipe - so quick and easy to make and yet absolutely gourmet in taste!! I made two small changes to the recipe, out of necessity: had no capers on hand so substituted small quartered olives (rinsed and patted dry) and broiled the tuna rather than barbecuing it. The flavour was absolutely delicious - the fresh parsley/grapes was so fresh tasting. The olives worked really well as a substitute (although I am looking forward to trying it again with the capers). (One word of caution - be careful not to overcook the tuna as it dries out) Thanks Drew for a wonderful recipe!!

Most Helpful Critical Review
May 03, 2010

I wasn't a big fan on the tuna, but the salsa was better than I expected. Maybe the tuna I had wasn't a good enough quality? Just was kind of blah for me.

Jul 14, 2008

Delicious summer recipe. The salsa is fantastic with the lightly marinated tuna steak done medium or medium rare. Highly recommended with steamed veggies and a chilled glass of riesling.

Jul 05, 2009

Excellent! - surprising and unique flavor combo. Even 2-3 minutes per side was a bit too much if you want it medium rare - depends on how thick your fish is. Thanks for submitting this creative recipe.

Jan 28, 2009

I really loved this combination of grapes and capers. It was the first time I prepared tuna steaks and I was afraid of undercooking. I will follow recipe /cooking time exactly next time. They were still delicious. My husband and son liked the meal, not as much as I did but they are hard to please so I considered this a success. We will have this again. I will also use the caper/grape combination on salmon which I prepare often.

Mar 02, 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.

Aug 24, 2009

What a fantastic summer dish. I really liked the combo of the grapes, shallots and capers: alternatively sweet, salty and sharp. This recipe is really about the salsa, because it could be just as easily used on salmon, swordfish, chicken, maybe even pork. I look forward to introducing this simple recipe to friends and family.

Jan 10, 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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  • Calories
  • 348 kcal
  • 17%
  • Carbohydrates
  • 18.3 g
  • 6%
  • Cholesterol
  • 102 mg
  • 34%
  • Fat
  • 6.1 g
  • 9%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 54.1 g
  • 108%
  • Sodium
  • 427 mg
  • 17%

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

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About the Cook

Andrew Benoit
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