Barbecued Tuna with Grapes and Capers

Barbecued Tuna with Grapes and Capers

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43 people made this

The ingredients might seem a little unusual but grapes and capers are the perfect compliment to fresh tuna. Goes nicely with a light salad.


Serves: 4 

  • 2 cups red seedless grapes, halved
  • 1/3 cup capers, drained and rinsed
  • 1 eschalot, minced
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon olive oil
  • salt and black pepper to taste
  • 4 tuna steaks
  • 1/4 cup (65ml) fresh lemon juice

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

  1. Preheat barbecue for medium-high heat and lightly oil grate.
  2. Stir together grapes, capers, eschalot, 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 barbecue 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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