2 tuna steaks, 6 ounces each, about 1-inch thick
2 teaspoons quality extra-virgin olive oil
Salt and pepper to taste
1 medium ripe tomato, finely diced
6 green olives, pitted and chopped
1 tablespoon scallions, chopped
2 teaspoons capers
1 clove garlic, mashed
Pinch of dried whole oregano
Rinse the tuna steaks under cold water and pat dry. Brush them with 1 teaspoon olive oil and season with salt and pepper.
Preheat grill or broiler. Meanwhile, mix the remaining ingredients in a small bowl and set aside.
Grill or broil the steaks on high heat, about 2-3 minutes per side or until desired doneness.
Top the tuna steaks with the tomato-olive mixture.
9 g total fat (1 g sat)
76 mg cholesterol
4 g carbohydrate
40 g protein
1 g fiber
450 mg sodium