Barbecued Tuna with Grapes and Capers

    25 minutes

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

    43 people made this

    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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    Reviews in English (40)


    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 USA and 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 USA and 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 USA and Canada)