Grilled Tuna Steaks with Grape and Caper Salsa

2 cups red seedless grapes, halved

1/3 cup capers, drained and rinsed

1 shallot, minced

2 tablespoons chopped fresh parsley

1 tablespoon olive oil

salt and black pepper to taste

4 (8 ounce) tuna steaks

1/4 cup fresh lemon juice

Directions

Preheat an outdoor grill for medium-high heat and

lightly oil grate.

Stir together grapes, capers, shallot, parsley, and oliveoil in a bowl; season to taste with salt and pepper, and set aside.

Place tuna steaks onto a plate, and brush with lemon juice. Season

with salt and pepper to taste.

Cook tuna steaks on preheated grill until cooked todesired degree of doneness, 2 to 3 minutes per side for mediumrare.

Serve with the grape and caper salsa.