Grilled Tuna with Olive Relish

Grilled Tuna with Olive Relish

5 Reviews
From the EatingWell Kitchen

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

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 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
  • 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


  • Active

  • Ready In

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

Nutrition information

  • Per serving: 185 calories; 5 g fat(1 g sat); 1 g fiber; 1 g carbohydrates; 33 g protein; 13 mcg folate; 52 mg cholesterol; 0 g sugars; 0 g added sugars; 553 IU vitamin A; 8 mg vitamin C; 24 mg calcium; 2 mg iron; 266 mg sodium; 630 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 4½ lean meat

Reviews 5

February 18, 2016
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By: EatingWell User
Easy and Tasty I went looking through the tuna recipes after a last minute change in dinner plans this Thursday. My cupboard is nearly bare and I was sure there would not be anything I could do ... I had to use dried parsley and fresh WOULD be better but the relish was great and took 10-15 minutes to make. I was baking frozen tuna and I think frozen does need something a little extra. We love garlic anyway. Pros: Easy, great weeknight meal Cons: 14 year old doesn't like it, put ketchup on tuna instead
June 06, 2013
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By: Irene
The relish makes it Perfect weeknight meal. The relish really makes this recipe. It's so flavorful and delicious. I will definitely make this again and perhaps even use the relish with other types of fish. Pros: Easy and delicious
April 05, 2012
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By: EatingWell User
Exeptional: Easy, sophisticated, and high in protein. The olive relish is a perfect compliment. I used cilantro instead of parsley just because that's what I had at home. Turned out great. I seasoned the tuna with lemon pepper and used an indoor griddle/grill to sear the tuna. Took only about 2 minutes because it heats from the top and the bottom at the same time. Pros: Easy, worthy of company with a sophisticated palate Cons: None
January 14, 2012
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By: JK
This olive relish is a fabulous extra when serving grilled tuna. It is beautiful in color, texture and taste. Couldn't be better! This has become a family favorite at our house. Pros: Quick, colorful and delicious! Cons: None.
October 26, 2010
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By: EatingWell User
Fresh grilled tuna is . . . awesome. When done right you don't need anything. Just be aware to not overcook otherwise it may as well be a piece of wood (hard and DRY). The relish is somewhat questionable. Some of us DON'T LIKE garlic. Period. A little is okay for slight seasoning, but just enough where you can't overtly detect the GARLIC. Too overwhelming, and cheapens the flavor by over coloring it, like trying to MASK something else. WHY? Fresh tuna grilled, NEAT. It's like fresh bread right out of the oven, you just eat it. Lighten up on the seasonings, a hint of understated delicacy. Beauty in simplicity, I say.
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