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Grilled Tuna Steaks With Lune de Miel

Grilled Tuna Steaks With Lune de Miel

4 portions


Red peppers and tomato salsa

  • 1 red pepper, in small cubes
  • 1 tomato, in small cubes
  • 1 small red onion, in small cubes
  • 125 ml (1/2 cup) fresh basil, chopped
  • 15 ml (1 tbsp.) olive oil
  • Zest of a lemon
  • Salt and freshly ground pepper

Capers Butter

  • 30 ml (2 tbsp.) butter
  • 60 ml (1/4 cup) of Lune de Miel cheese, grated
  • 15 ml (1 tbsp.) capers
  • Zest of a lemon
  • Freshly ground pepper4 fresh red fin tuna steaks
  • 180 ml (3/4 cup) of Lune de Miel cheese, grated


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Red peppers and tomato salsa

  • Mix all the ingredients in a bowl and refrigerate until ready to use.

Capers Butter

  • In a small bowl, mix butter, 60 ml (1/4 cup) of the grated cheese, capers and the zest of a lemon. Season with freshly ground pepper.
  • Place the tuna steaks on a pre-oiled grill, directly above medium high heat.
  • Cook uncovered for 10 minutes or until the fish flakes with the fork, turning over half way through cooking.
  • During the 5 last minutes of cooking, place a drop of the capers butter preparation on the tuna, cover with the remaining cheese and let it melt.
  • Serve with the salsa and your favourite roasted vegetables, such as yellow squash.


You can use these cheeses for this recipe


Aromatic and mellow

These dry wines are characterized by fairly strong aromas of spice, toast or exotic fruit. In the mouth, they carry a rich and well-balanced texture.

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