Grilled tuna with grape salsa

    25 min

    A fantastic summer fish dish. Tuna steaks are grilled on the barbecue and served with a tangy grape and caper salsa. Enjoy with a side salad.

    51 people made this

    Serves: 4 

    • 325g red seedless grapes, halved
    • 45g capers, drained and rinsed
    • 1 shallot, finely chopped
    • 2 tablespoons chopped fresh parsley
    • 1 tablespoon olive oil
    • salt and black pepper to taste
    • 4 (225g) steaks tuna
    • 4 tablespoons fresh lemon juice

    Prep:20min  ›  Cook:5min  ›  Ready in:25min 

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

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    Average global rating:

    Reviews in English (39)


    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!!  -  21 Oct 2008  (Review from Allrecipes US | Canada)


    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.  -  14 Jul 2008  (Review from Allrecipes US | Canada)


    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.  -  05 Jul 2009  (Review from Allrecipes US | Canada)