Ingredients:

Kalamata Olive Salsa

• 1 cup pitted kalamata olives, sliced
• 1/2 cup roasted red bell pepper, peeled, seeded and julienned
• 1 clove roasted garlic, minced
• 2 tablespoons basil, chopped
• 1 teaspoon red chile, minced
• 1/4 cup loosely packed flat-leaf parsley, coarse-chopped
• 2-3 tablespoons fresh oregano leaves
• 1 tablespoon fresh lemon juice
• 1 tablespoon balsamic vinegar
• 2 tablespoons extra-virgin olive oil
• cracked pepper (to taste)
• 1/2 cup feta cheese, crumbled

To Grill Tuna Steaks:

• 4 (4-ounce) fresh tuna steaks, cut 1-inch thick
• 2 teaspoons extra-virgin olive oil
• 2 teaspoons lemon juice
• 1/8 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 1 teaspoon garlic, minced

Directions:

Kalamata Olive Salsa

1. Combine all ingredients (except feta cheese) in a small bowl.
2. Let sit for about 20 minutes, then stir in the feta cheese and serve.
3. Kalamata Olive Salsa can be made up to 12 hours ahead and refrigerated.

To Grill Tuna Steaks:

1. Preheat grill then reduce heat to medium.
2. Rinse steaks and pat dry with paper towels.
3. Brush both sides of steaks with oil and lemon juice.
4. Sprinkle kosher salt, pepper and garlic evenly onto steaks then rub in with fingers.
5. Place steak on grill rack over heat.
6. Grill for 2 minutes per side for medium-rare center, turning once halfway through grilling.
7. Transfer the fish to plates and top with the salsa.