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- Oily fish
A fantastic summer fish dish. Enjoy with a side salad.
50 people made this
- 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
- Preheat barbecue for medium-high heat and lightly oil cooking grate.
- Stir together grapes, capers, shallot, parsley and olive oil in a bowl; season to taste with salt and pepper and set aside.
- Place tuna onto a plate and brush with lemon juice. Season with salt and pepper to taste.
- 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)
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
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