Barbecued Tuna with Grapes and Capers

    Barbecued Tuna with Grapes and Capers

    Be the 1st to save!

    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.

    Recently Viewed

    Reviews (0)

    Write a review

    Click on stars to rate