Grilled Tuna with Roast Tomatoes and Spanish olives

• 16 cherry tomatoes
• 2 garlic cloves, finely chopped
• 6 tbsp. extra virgin olive oil
• 2 oregano
• marjoram sprigs, leaves stripped
• 1 tbsp. capers
• 26 Spanish black olives, pitted
• 4 tuna steaks

1. Preheat the oven to 150C/300F/gas 2.
2. Mix the cherry tomatoes, garlic, 5 tablespoons of the oil and oregano (or marjoram) in a bowl before pouring everything onto a baking tray.
3. Roast for around 15 to 20 minutes, until the tomatoes look as though they are about to collapse and their skins are crinkled.
4. Remove from the oven and leave to cool.
5. Once theyve cooled, add the tomatoes to a salad bowl, scraping in the delicious juices from the baking tray, then stir through the capers and olives.
6. Ideally, for the next stage you should use a ridged griddle pan.
7. If you dont have one of these, use a heavy-duty cast-iron frying pan instead.
8. Heat the griddle pan until its very hot before adding the remaining oil.
9. Season the tuna steaks and add them to the pan dont overcrowd the pan if youve got a large grill or barbecue, then of course they can be cooked all at the same time.
10. I love rare tuna, which means that the steaks need only a minute or so on each side, but grill the tuna according to how well cooked you like them.
11. Place the tuna steaks on plates and put the tomatoes on top and around the sides of the steaks.
12. Eat immediately.

tomatoes, garlic, extra virgin olive oil, oregano, marjoram sprigs, capers, black olives

Taken from www.foodgeeks.com/recipes/22004 (may not work)