Grilled Tuna with Olive Relish

Olive Relish
  1/2 cup finely chopped fresh parsley
  1/3 cup chopped pitted imported black olives, such as kalamata
  1/4 cup finely chopped celery
  1 small clove garlic, minced
  1/2 teaspoon dried oregano
  1 tablespoon lemon juice
  1 teaspoon extra-virgin olive oil
  1/8 teaspoon salt
  Freshly ground pepper, to taste

Grilled Tuna
  1 3/4 pounds tuna steak, trimmed and cut into 6 portions
  1 tablespoon extra-virgin olive oil
  1/4 teaspoon salt
  1/8 teaspoon freshly ground pepper
  Lemon wedges, for garnish

To prepare olive relish: Combine parsley, olives, celery, garlic, oregano, lemon juice, oil, salt and pepper in a small bowl.

To grill tuna: Preheat grill to medium-high.

Rub tuna all over with oil and season with salt and pepper. Grill the tuna until seared on both sides and just cooked through, about 4 minutes per side. Serve with Olive Relish and lemon wedges.

Tip: Make Ahead Tip: The olive relish (Step 1) will keep for up to 1 hour.

From: EatingWell: May/June 2008, September 1998,
EatingWell for a Healthy Heart Cookbook (2008)