Grilled Tuna with Olive Tapenade

• 1/2 cup chopped, pitted kalamata olives
• 1/2 cup chopped green olives with pimientos
• 1 tablespoon chopped sun-dried tomatoes, packed in oil
• 1 teaspoon chopped fresh thyme
• 1 teaspoon chopped fresh oregano
• 1 tablespoon olive oil
• 1 tablespoon capers
• 1 teaspoon lemon juice
• 4 (6 to 8-ounce) 1-inch thick tuna fillets
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

1. In a medium bowl, combine the olives, tomatoes, thyme, oregano, oil, capers, and lemon juice.
2. Spray a grill rack with nonstick, nonflammable cooking spray.
3. Preheat the grill to medium-high heat.
4. Sprinkle the fish with salt and pepper.
5. Grill the tuna until desired degree of doneness, about 3 minutes per side.
6. Serve the tapenade over the grilled fish.

olives, green olives, tomatoes, thyme, fresh oregano, olive oil, capers, lemon juice, tuna, salt, ground black pepper

Taken from www.foodnetwork.com/recipes/paula-deen/grilled-tuna-with-olive-tapenade-recipe.html (may not work)