Grilled Tuna with Olive Relish

Grilled Tuna with Olive Relish

A simple relish of parsley and olives jazzes up grilled tuna. Make it a meal: Serve with grilled vegetables and steamed new potatoes.

From EatingWell: May/June 2008, September 1998, EatingWell for a Healthy Heart Cookbook (2008)
Yield: 6 servings
Active Time: 25
Total Time: 25


Grilled Tuna with Olive Relish

  1. Olive Relish
  2. 1/2 cup finely chopped fresh parsley
  3. 1/3 cup chopped pitted imported black olives, such as kalamata
  4. 1/4 cup finely chopped celery
  5. 1 small clove garlic, minced
  6. 1/2 teaspoon dried oregano
  7. 1 tablespoon lemon juice
  8. 1 teaspoon extra-virgin olive oil
  9. 1/8 teaspoon salt
  10. Freshly ground pepper, to taste

Grilled Tuna

  1. 1 3/4 pounds tuna steak, trimmed and cut into 6 portions
  2. 1 tablespoon extra-virgin olive oil
  3. 1/4 teaspoon salt
  4. 1/8 teaspoon freshly ground pepper
  5. Lemon wedges, for garnish


  1. To prepare olive relish: Combine parsley, olives, celery, garlic, oregano, lemon juice, oil, salt and pepper in a small bowl.
  2. To grill tuna: Preheat grill to medium-high.
  3. 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.

Tips & Notes

  • Make Ahead Tip: The olive relish (Step 1) will keep for up to 1 hour.


Nutrition Per Serving: 184 calories; 5 g fat (1 g sat, 3 g mono); 60 mg cholesterol; 1 g carbohydrates; 31 g protein; 1 g fiber; 266 mg sodium; 636 mg potassium.

Nutrition Bonus: Selenium (69% daily value), Potassium (18% dv), Magnesium (17% dv), Vitamin C (16% dv).

Carbohydrate Serving

Exchanges: 4 1/2 lean meat