Yield: Yields a generous 1 cup relish.

Servings: 4-6

This Mediterranean-inspired relish pairs nicely with most grilled fish, so if tuna isn’t your favorite, substitute salmon, halibut, or swordfish steaks. For a shortcut, pulse the tomatoes and olives a few times in a food processor and then add the remaining ingredients and pulse to combine.

Ingredients

For the relish:

1/2 cup finely chopped oil-packed sun-dried tomatoes, drained
1/4 cup finely chopped oil-cured olives
5 Tbs. extra-virgin olive oil
2-1/2 Tbs. fresh lemon juice
1 Tbs. chopped capers
1 Tbs. minced fresh flat-leaf parsley
1 Tbs. minced shallot
2 tsp. minced fresh oregano
1/2 tsp. finely grated orange zest
Kosher salt and freshly ground black pepper

For the tuna:

1-1/2 Tbs. olive oil; more for brushing the grill
Four to six 1-1/4-inch-thick tuna steaks (6 to 8 oz. each)
1 tsp. kosher salt

Nutritional Sample Size based on six servings
Calories (kcal) : 420
Fat Calories (kcal): 230
Fat (g): 26
Saturated Fat (g): 4.5
Polyunsaturated Fat (g): 4.5
Monounsaturated Fat (g): 16
Cholesterol (mg): 65
Sodium (mg): 570
Carbohydrates (g): 4
Fiber (g): 1
Protein (g): 40

Preparation

Make the relish:

Combine all the ingredients, seasoning with salt and pepper to taste. (The saltiness of the ingredients in this relish will vary, so make sure to taste before seasoning.)

Grill the tuna:

Clean and oil the grates on a gas grill and heat the grill to medium high, or prepare a medium-hot charcoal fire.
Meanwhile, generously coat both sides of the tuna with the oil and season both sides with salt. Let the tuna sit at room temperature for 15 minutes (while the grill heats). Grill the tuna steaks directly over the heat source (covered on a gas grill, uncovered on a charcoal grill), without touching, until they have good grill marks, 2 to 4 minutes. Flip the steaks and grill until the second sides have good grill marks and the fish is done to your liking, another 2 to 4 minutes. (Check for doneness by slicing into one of the thicker pieces.) Serve immediately, topped with the relish.

Make Ahead Tips

You can make the relish up to 2 days ahead, which will allow the flavors to marry.

(3 ratings) Read Reviews

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Reviews (4 reviews)

DrKoob | 06/18/2009
This was outstanding. Did it with halibut as my lovely bride is not a huge fan of tuna and halibut has been excellent here in Washington this summer. Did not have enough lemon juice in the house so a couple of splashes of a really good olive oil did a nice job with bringing everything together. Had no problem with saltiness with the halibut and we never add salt to anything.
DrKoob | 06/18/2009
This was outstanding. Did it with halibut as my lovely bride is not a huge fan of tuna and halibut has been excellent here in Washington this summer. Did not have enough lemon juice in the house so a couple of splashes of a really good olive oil did a nice job with bringing everything together. Had no problem with saltiness with the halibut and we never add salt to anything.
G.K. | 03/31/2009
The relish by itself is delicious. Although, I found that it overwhelmed the taste of tuna. I make the relish by itself and serve it as a bruschetta appetizer.
FreddieFlea | 06/27/2008
This is a simple way to prepare tuna, but adds a lot. Watch the salt--mine was very salty, so I'm glad I didn't salt the tuna before grilling. Easy but sophisticated enough for company. Anneg

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What We're Cooking Now

Name: Grilled Tuna with Sun-Dried Tomato, Olive & Caper Relish
Yield: Yields a generous 1 cup relish.
Cuisine: Mediterranean
Ingredients: 1/2 cup finely chopped oil-packed sun-dried tomatoes, drained; 1/4 cup finely chopped oil-cured olives; 5 Tbs. extra-virgin olive oil; 2-1/2 Tbs. fresh lemon juice; 1 Tbs. chopped capers; 1 Tbs. minced fresh flat-leaf parsley; 1 Tbs. minced shallot; 2 tsp. minced fresh oregano; 1/2 tsp. finely grated orange zest; Kosher salt and freshly ground black pepper; 1-1/2 Tbs. olive oil; more for brushing the grill; Four to six 1-1/4-inch-thick tuna steaks (6 to 8 oz. each); 1 tsp. kosher salt