Grilled Tuna with Warm Cherry Tomato Salsa

  • Yield: 4 servings
  • Prep: 20 mins
  • Cook: 8 to 16

If you can't find fresh tuna, use any firm fish, such as halibut or salmon.


4small tuna steaks (about 4 to 6 ounces each, with bone)
1tablespoon lemon juice
1tablespoon plus 2 teaspoons extra virgin olive oil (divided se)
1/2teaspoon salt, divided use
-- Freshly ground black pepper
1/4cup finely diced red onion (1/2 onion)
2-- garlic cloves, minced
2cups cherry or pear tomatoes, cut in halves
2tablespoons chopped fresh flat-leaf parsley
1tablespoon capers, optional
-- Freshly ground black pepper, to taste



  1. Rinse the fish and pat it dry with paper towels. Place it in a glass pie plate and drizzle with olive oil and lemon juice. Let fish marinate in the fridge for at least 15 minutes and up to 4 hours.
  2. Place the tuna, onto a double-thickness of aluminum foil that has been sprayed with cooking spray, and place it on the preheated grill. Grill fish, turning it once, until it flakes and is not quite opaque in the center. This takes between 4 and 8 minutes per side depending on the thickness of the fish. 
  3. Meanwhile, combine 2 teaspoons olive oil, chopped onion and garlic in a glass, oven-safe pie plate and place in 400F oven for 7 to 8 minutes, stirring halfway through. Mix 1/4 teaspoon salt into the tomatoes; stir tomatoes into the onion mixture and continue to roast for 4 or 5 minutes, until tomatoes are warmed and onion is starting to brown. Remove from oven, stir in chopped parsley and capers if using. Spoon evenly over tuna steaks.
  4. Alternative cooking method: Roast in oven at 400F in a pan coated with vegetable oil spray.
Recipe by Sanna James Delmonico, MS, RD. Reprinted with permission from John Wiley & Sons, Inc.  The American Dietetic Association's Cooking Healthy Across America (Wiley, 2004).

Nutritional Info *per serving

  • Calories 230
  • Fat 8g
  • Saturated Fat 1g
  • Cholesterol 64mg
  • Sodium 355mg
  • Carbohydrate 7g
  • Fiber 1g
  • Protein 34g