Grilled Tuna With Provencal Style Relish

By ctaubenheim

NOTE: Made the leftovers into homemade tuna salad.

Ingredients

• RELISH:
• 4 (8oz) tuna steaks
• 2 Tbsp. canola or olive oil
• kosher salt and freshly ground black pepper
• 3 plum tomatoes, halved, seeded and finely diced
• 1/2 small red onion, finely diced
• 1/4 cup finely chopped Nicoise olives
• 2 Tbsp capers, drained and finely chopped
• 2 cloves garlic, finely chopped
• 3 Tbsp finely chopped fresh basil leaves
• 3 Tbsp finely chopped fresh mint leaves
• grated zest of 1 lemon
• 1/4 cup extra virgin olive oil
• kosher salt and freshly ground black pepper

Preparation

Step 1

Heat grill to high. Brush the tuna on both sides with the oil and season with salt and pepper. Place the fillets on the grill until golden brown and slightly charred, 3-4 minutes. Flip the fish over and cook to medium-rare, 1-2 minutes longer.

RELISH:
Combine the tomatoes, onion, olives, capers, garlic, chopped basil and mint, lemon zest and juice and olive oil in a medium bowl and season with salt and pepper. Let the sauce sit at room temperature for 30 minutes or refrigerate for up to 2 hours. Bring to room temperature before serving. Spoon the sauce over the hot tuna steaks and garnish with basil sprigs.