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Grilled Tuna with Puttanesca Salsa

Scott Phillips

Servings: 4

The classic ingredients for a puttanesca sauce—tomatoes, olives, capers, and garlic—make a briny salsa perfect for fish. The salsa would also be delicious served over grilled bread.


  • 1 cup grape or cherry tomatoes, quartered
  • 1/4 cup pitted Kalamata olives, quartered lengthwise
  • 1-1/2 tsp. rinsed and drained capers
  • 4 tsp. extra-virgin olive oil
  • 1 medium clove garlic, minced
  • Pinch crushed red pepper flakes
  • Pinch granulated sugar
  • 1-1/2 Tbs. chopped fresh basil
  • Kosher salt and freshly ground black pepper
  • 4 5-oz. tuna steaks (preferably about 1 inch thick)

Nutritional Information

  • Calories (kcal) : 280
  • Fat Calories (kcal): 130
  • Fat (g): 14
  • Saturated Fat (g): 2.5
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 8
  • Cholesterol (mg): 55
  • Sodium (mg): 530
  • Carbohydrates (g): 3
  • Fiber (g): 1
  • Protein (g): 34


  • Heat a grill pan over medium-high heat or prepare a medium-high (400°F) gas or charcoal grill fire.
  • Combine the tomatoes, olives, and capers in a medium bowl. Heat 2 tsp. of the oil in a 10-inch skillet over medium heat. Add the garlic and cook, stirring occasionally, just until fragrant, about 10 seconds. Add the red pepper flakes and sugar, and stir in the tomato mixture and basil. Season to taste with salt and pepper, and take off the heat.
  • Brush both sides of the tuna with the remaining 2 tsp. oil and season with salt and pepper. Grill until rare to medium rare in the center, 2 to 3 minutes per side. Slice the tuna into thick slices and serve topped with the salsa.


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Reviews (1 review)

  • tlamo | 03/29/2014

    This is a very good recipe. I used green Castelvetrano olives instead of Kalamatas. The flavours of the salsa meld perfectly with the tuna. Make sure to keep the tuna on the rare side. It makes for a great presentation. Great rewards for such a quick recipe.

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