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Grilled Tuna Steaks with Grape & Caper Salsa


By the Sunday Chef (Visit website)



We tried to make the most of our last unseasonably warm March day by choosing this grill recipe for dinner: Tuna Steaks with Grape & Caper Salsa.  I was highly suspicious of the capers, but paired with grape, shallot and parsley, the salsa turned out bright and delicious.  Be sure to rinse the capers, though, not only drain them.  I also made cheesy baked-mash [potatoes] and mini corn cobs as accompaniments.








Followed by a piece of leftover birthday cake,  this was a tasty near-spring meal.

 

Quick recipe for my Cheesy Baked-Mash:

Boil 3-4 potatoes (large cubed, skins on); drain and mash with 2 tblspn butter, 1/4 cup milk, 1 tspn garlic powder, 2 tblspn fresh chopped parsley (optional), salt & pepper to taste.  Scoop into a baking dish, cover with 1/2 cup shredded cheese (jack, cheddar or a mix) and bake in a 450 degree oven for 10 minutes.



©2010 the Sunday Chef


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