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Ingredients:
4 Tablespoons Olive Oil
4 (60z) Tuna Steaks (Preferably At Least 2 Inches Thick)
Topping:
2 Cups Small, Ripe Cherry Or Grape Tomatoes
12 Ripe, Black Olives
1 Tablespoon Chopped Capers
1/4 Cup Fresh, Chopped Parsley
3 Tablespoons Extra Virgin Olive Oil
1 Garlic Clove, Finely Minced
Salt & Pepper
Cut the tomatoes into bite sized pieces.
Coarsley chop the olives. Combine both with the remaining topping ingredients, and set aside.
Brush your tuna steaks with the olive oil, and grill
Place a tuna steak on each of four plates, and divide the topping mixture on each.
Serve as a side dish for pastas
4 Tablespoons Olive Oil
4 (60z) Tuna Steaks (Preferably At Least 2 Inches Thick)
Topping:
2 Cups Small, Ripe Cherry Or Grape Tomatoes
12 Ripe, Black Olives
1 Tablespoon Chopped Capers
1/4 Cup Fresh, Chopped Parsley
3 Tablespoons Extra Virgin Olive Oil
1 Garlic Clove, Finely Minced
Salt & Pepper
Cut the tomatoes into bite sized pieces.
Coarsley chop the olives. Combine both with the remaining topping ingredients, and set aside.
Brush your tuna steaks with the olive oil, and grill
Place a tuna steak on each of four plates, and divide the topping mixture on each.
Serve as a side dish for pastas
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