Grilled Tuna With Herbs and Olives

• 1 1/2 to 2 pounds tuna, about 1 inch thick, 2 or 4 steaks
• Extra-virgin olive oil as needed
• Salt and pepper
• 1/4 cup pitted oil-cured olives, finely chopped
• About 1 cup mixed tender fresh herbs
• 1 teaspoon minced garlic, optional
• Lemon wedges

1. Start a charcoal or gas grill; fire should be medium-high and rack about 4 inches from heat source.
2. When fire is ready, rub tuna lightly with olive oil, then sprinkle it with salt and pepper.
3. Put it on grill and grill about 3 to 4 minutes a side for medium-rare, more or less according to your desired degree of doneness.
4. Meanwhile, combine olives, herbs, garlic if you are using it and just enough oil to moisten and bind the mixture, no more than a tablespoon.
5. When tuna is done, spread a portion of herb mixture on 1 side of each steak and serve with lemon wedges.

tuna, extravirgin olive oil, salt, pitted oil, mixed tender fresh herbs, garlic, lemon wedges

Taken from cooking.nytimes.com/recipes/1016061 (may not work)