Grilled Tuna with Tomato and Olive Salsa

Grilled Tuna with Tomato and Olive Salsa
4 Tuna steaks (about 5 oz each) Olive Marinade: 4 Tbsp green olive puree 1/2 cup olive oil 3 cloves garlic, crushed Salt and ground black pepper Tomato and Olive Salsa: 15 black olives, pitted and sliced 4 tomatos, peeled seeded and sliced 1/2 cup sliced sun-dried tomatoes 4 scallions, sliced 14 basil leaves, torn pinch of sugar

Mix the marinade ingredients together in a large shallow dish. Add the tuna steaks, turning to coat evenly. Cover and refrigerate for 2 hours, if time permits. Make salsa by combining all the ingredients together. Refrigerate until required. Remove the tuna steaks from the marinade, reserving the marinade for basting. Cook the steaks on a prepared grill for about 5 minutes on each side, basting occasionally. Serve the grilled tuna steaks at once with salsa. Serves 4. Thanks to Wendy.