Bob and Steve DiPascale - Pennsauken

4 6-oz. tuna steaks
2 oz extra-virgin olive oil
8 plum tomatoes, peeled and seeded
15 black olives, pitted and sliced
1 tbsp fresh chopped basil
1/2 tsp shallot, minced
1 clove garlic, minced

Preheat grill 25 - 30 minutes. Brush tuna lightly with oil and season on both sides with salt and pepper. Place on grill. Cook tuna for 3 - 4 minutes on each side for medium rare. Set tuna aside. In small bowl, mix tomatoes, olives, basil, garlic and shallot. Add 1 oz of olive oil to bowl and season with salt and pepper. Toss mixture and place on top of the warm tuna. Serves four.

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