Grilled Tuna Steaks with Grape and Stuffed Olive Salsa

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.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 357 Calories

Ingredients

• ¼ cup fresh lemon juice
• 1 tablespoon olive oil
• salt and ground black pepper to taste
• 2 cups seedless red grapes, halved
• 4 (8 ounce) tuna steaks
• ⅓ cup stuffed Manzanilla olives
• 1 small onions, sliced thin
• 2 tablespoons thinly sliced celery

Recipe Instructions

Step 1

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Step 2

Mix grapes, olives, shallot, and olive oil together in a bowl; season with salt and pepper.

Step 3

Brush lemon juice over tuna steaks.

Step 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.