Grilled Tombo Tuna with Cherry Herb Salsa

photo: Edible East Bay


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Grilled Tombo Tuna with Cherry Herb Salsa

  • Author: Edible East Bay
  • Yield: Serves 4


The fresh cherry season goes by in the blink of an eye, and since we think anything with fresh cherries is better than anything without them at this time of year, we were thrilled to come up with a way to have cherries for a dinner entrée. Plus, our local fishmonger (Monterey Fish Market in Berkeley, California) had some good locally line-caught tombo tuna steaks that would work well in this recipe (adapted from With sides of rice pilaf and a green salad, the menu was set, and the only question was whether to have more cherries for dessert.  —Cheryl Angelina Koehler, publisher/editor, Edible East Bay


Units Scale

For the cherry herb salsa:

  • 1 cup pitted and coarsely chopped fresh cherries
  • 12 tablespoons capers
  • 24 tablespoons chopped pitted green olives
  • 3 tablespoons minced dill or mint
  • 4 tablespoons minced parsley
  • Juice of 1 lemon
  • 1/4 cup extra virgin olive oil
  • Pinch of salt (if needed)
  • 1 teaspoon honey (optional)
  • Pinch of red pepper flakes (optional)

For the fish:

  • 1 pound firm fish steaks (like tuna, salmon, or swordfish)
  • Extra virgin olive oil for coating the fish
  • Salt and pepper to taste


To make the salsa: Place the pitted and chopped cherries in a medium bowl along with the capers, chopped olives, chopped herbs, and lemon juice. Mix together and then taste for balance. And add salt if it seems needed (I found the olives and capers added more than enough salt), and if you want the salsa sweeter or a bit piquant, add a little honey or hot pepper flakes.

Heat your grill and prepare fish for grilling by coating with olive oil and seasoning lightly with salt and pepper. Grill to desired doneness (which will vary based on the thickness of the fish).

Divide the fish onto dinner plates and add several spoonsful of salsa on top of the fish. Pass the remaining salsa so guests can add more. If you expect that a bunch of cherry enthusiasts will be gathered around your table, you may want to double the salsa recipe.

  • Category: Seafood entree