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Grilled Tuna, Caper & Red Onion Bruschetta

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

15 mins
6 Serving(s)
Grilled Tuna, Caper & Red Onion Bruschetta


  • 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.