Grilled Tuna Steaks with Grape and Caper Salsa Recipe Reviews - Allrecipes.com (Pg. 4)
Reviewed: Jan. 27, 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.
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Reviewed: Jan. 21, 2009
What a great recipe! I was a little nervous about the salsa just because I thought it was an odd combination, but it was delicious! Thank you so much!
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Cooking Level: Expert

Home Town: Prudenville, Michigan, USA
Living In: Hatfield, Pennsylvania, USA

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Reviewed: 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!!
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Cooking Level: Expert

Reviewed: 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.
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