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Grilled tuna with grape salsa recipe

Grilled tuna with grape salsa recipe


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  • Recipes
  • Ingredients
  • Seafood
  • Fish
  • Oily fish
  • Tuna

A fantastic summer fish dish. Enjoy with a side salad.

50 people made this

IngredientsServes: 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

MethodPrep: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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Reviews & ratingsAverage global rating:(51)

Reviews in English (39)

by Katherine

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

by Marles

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

by Connie Roebuck Sinclair

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


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