Grilled Tuna with Olive Relish

Mercury contamination is a risk when eating fish, but the nutritional benefits of a tuna steak can outweigh those risks, specially if consume it moderately. Despite a moderate risk of mercury contamination, a tuna steak is a low-fat, nutrient-dense addition to your diet that you should consume at least once every two weeks.


Try this delicious recipe.


Grilled Tuna with olive relish



Olive Relish

  • Olive Relish
  • ½ cup finely chopped fresh parsley
  • ⅓ cup chopped pitted imported black olives, such as Kalamata
  • ¼ cup finely chopped celery
  • 1 small clove garlic, minced
  • ½ teaspoon dried oregano
  • 1 tablespoon lemon juice
  • 1 teaspoon extra-virgin olive oil (our De Prado olive oil is ideal for this)
  • ⅛ teaspoon salt
  • Freshly ground pepper, to taste
  • 1¾ pounds tuna steak, trimmed and cut into 6 portions
  • 1 tablespoon extra-virgin olive oil
  • ¼ teaspoon salt
  • ⅛ teaspoon freshly ground pepper
  • Lemon wedges, for garnish


To prepare olive relish: Combine parsley, olives, celery, garlic, oregano, lemon juice, oil, salt and pepper in a small bowl.

To grill tuna: Preheat grill to medium-high.

Rub tuna all over with oil and season with salt and pepper. Grill the tuna until seared on both sides and just cooked through, about 4 minutes per side. Serve with Olive Relish and lemon wedges.

Serve with grilled vegetables and steamed new potatoes.