Grilled Tuna, Caper & Red Onion Bruschetta | Schnucks

Grilled Tuna, Caper & Red Onion Bruschetta

Appetizers, Grilling, New Years

Try this take on bruschetta with grilled tuna, capers and red onion.



Try this take on bruschetta with grilled tuna, capers and red onion.


  • 2 (8 oz.) tuna steaks
  • 3/4 cup + 2 1/2 tbsp. Full Circle Organic extra olive oil, divided
  • 2 tbsp. fresh lemon juice
  • 2 tsp. Schnucks Dijon mustard
  • 3/4 tsp. Schnucks pure honey
  • 3/8 tsp. salt, divided
  • 1/4 cup capers, drained
  • 2 tbsp. red onion, finely chopped
  • 1 (10.5 oz.) French baguette loaf, cut on a bias into 3/4 inch thick slices
  • 1 garlic clove
  • 2 tbsp. chives, chopped


  1. Place tuna steaks and 1/2 cup olive oil in large zip-top plastic bag. Refrigerate at least 1 hour or up to 1 day. (This helps keep the fish moist.)
  2. Whisk together fresh lemon juice, Schnucks Dijon mustard, Schnucks pure honey and 1/8 teaspoon salt; whisking constantly, slowly drizzle in 1/4 cup olive oil until emulsified. Set aside.
  3. Toss drained capers and finely chopped red onion together. Set aside.
  4. Remove tuna from marinade; discard marinade.
  5. Brush both sides of tuna with lemon juice mixture; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon cracked black pepper.
  6. Grill tuna, covered, on high 6 minutes or until internal temperature reaches 145 degrees Fahrenheit, turning once halfway through cooking.
  7. Flake tuna with fork; toss with caper mixture. Set aside.
  8. Brush both sides of French baguette with 2 1/2 tablespoons olive oil.
  9. Grill slices on medium-high 1 1/2 minutes per side or until grill marks appear; rub top sides of bread slices with 1 garlic clove.
  10. Top each crostini with about 2 heaping tablespoons tuna mixture; evenly sprinkle with chopped chives.