Ingredients

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

Tuna:
4 (6 to 8-ounce) 1-inch thick tuna fillets
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Directions

In a medium bowl, combine the olives, tomatoes, thyme, oregano, oil, capers, and lemon juice.

Spray a grill rack with nonstick, nonflammable cooking spray. Preheat the grill to medium-high heat.

Sprinkle the fish with salt and pepper. Grill the tuna until desired degree of doneness, about 3 minutes per side. Serve the tapenade over the grilled fish.

Recipe Courtesy of Paula Deen