Wake up spring palettes with grilled tuna

Destinations columnist Jennifer Schell offers a recipe for a tasty South Okanagan summertime dish.

Grilling season is almost here

Grilling season is almost here

Warm weather is just around the corner, and perhaps it is wishful thinking, but I have been craving summertime dishes.

Dreaming of barbecues, eating outdoors under a shaded tree — sigh. We’re not quite there yet.

But this dish will definitely put you in the mood, and maybe you could always wear a sundress under your sweater for dinner?

For those who think that they don’t like anchovies, please give it another go. You must buy the good quality ones found in a glass jar, and don’t forget to drain well. You will find the combination of the Salsa Verde ingredients create a literal party in your mouth — which is totally addictive.

Grilled Tuna with Salsa Verde


Tuna steaks (one small per person)

Salt and pepper


Salsa Verde:

2/3 cup chopped flat leaf parsley

2.5 tbsp drained capers

3 anchovies, drained on paper towel

2 tbsp extra virgin olive oil

1 tbsp fresh lemon juice


Finely chop together parsley, capers and anchovies and transfer to a bowl. Stir in olive oil and lemon juice. Set aside.

Prepare grill. These could also be pan fried, but, in honour of our pretend summer party, let’s barbecue!

Lightly drizzle olive oil onto tuna and season with salt and pepper.

Grill steaks for two to three minutes per side — they should be medium rare and pink in the middle.

Plate the steaks and serve them  topped with Salsa Verde, some crusty bread from a local bakery and a glass of crisp Pinot Gris. Burrowing Owl, Wild Goose, Poplar Grove or Lake Breeze (to name a few) make delicious Gris.

Cheers to summer in the Okanagan.

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