This is a great summer dish to serve to family and friends. Make sure to rinse the capers well
2 cups red seedless grapes, halved
1/3 cup capers, drained and rinsed
1 shallot, minced
2 tablespoons chopped fresh parsley
1 tablespoon olive oil
salt and black pepper to taste
4 (230 g) tuna steaks
1/4 cup fresh lemon juice
- Preheat an outdoor grill for medium-high heat and lightly oil 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 steaks onto a plate, and brush with lemon juice. Season with salt and pepper to taste.
- Cook tuna steaks on preheated grill 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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