Grilled Tuna Steaks with Grape and Stuffed Olive Salsa

Description

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
• ⅓ 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
• ¼ cup fresh lemon juice

Prep Time: 15 mins

Cook Time: 10 mins

Total Time: 25 mins

Servings: 4