Grilled Tuna & Olive Salad

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This recipe is a welcome treat for Tuna steaks. The olive salad is very refreshing.

Prep Time: 2 hours Serving Size: 4

Olive Salad
2/3 cup green olives, pitted and chopped 2/3 cup Kalamata olives, pitted and chopped 2/3 cup Niçoise olives, pitted and chopped 1/3 cup red onion, chopped 1/4 cup basil, chopped 1/4 cup red bell pepper, finely chopped	3 tablespoons fresh lemon juice 2 tablespoons mint, chopped 1 tablespoon minced garlic 1 tablespoon lemon zest 1 tablespoon olive oil
Combine all ingredients in a medium bowl. Season to taste with salt and pepper. Let stand at least 20 minutes at room temperature or overnight in the refrigerator.
Tuna Steaks
6 tablespoons olive oil 1/4 cup fresh lemon juice 3 tablespoons minced garlic	2 teaspoons dried oregano 4 tuna steaks (7 ounces each) kosher salt and fresh cracked black pepper
Combine all ingredients, except Tuna, in a 13x9x2 glass baking dish. Whisk well to blend. Season to taste with salt and pepper. Add tuna and toss to coat evenly. Cover and refrigerate at least 30 minutes but no more than 45 minutes. (Citric acid in the lemon juice will "cook" the tuna). Grill over medium–high heat, about four minutes a side, turning once. Transfer to plates. Spoon olive salad over steaks and serve.

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Updated Saturday, February 04, 2012
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