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.