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Grilled Tuna Steaks with Grape and Stuffed Olive Salsa

"The olives reflect nicely the saltiness of capers without being overpowering, while the celery added the freshness of parsley with a subtle crunch. The small onion and celery work because I use a slicer to make them paper-thin."

Ingredients :

• 2 cups seedless red grapes, halved
• 1/3 cup stuffed Manzanilla olives
• 1 small onions, sliced thin
• 2 tablespoons thinly sliced celery
• 1 tablespoon olive oil
• salt and ground black pepper to taste
• 4 (8 ounce) tuna steaks
• 1/4 cup fresh lemon juice

Instructions :

Prep : 15M	Cook : 4M	Ready in : 25M

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Mix grapes, olives, shallot, and olive oil together in a bowl; season with salt and pepper.
• Brush lemon juice over tuna steaks.
• Cook tuna on preheated grill until the flesh flakes easily with a fork but still is pink in the center for medium, 4 to 6 minutes per side.

Notes :

• While this recipe works well with tuna, this tangy salsa is ideal for most light-tasting fish such as tilapia or pangasius.
• You can replace the onion with a shallot, if preferred.

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