Ingredients

• 1 1/2 cups chopped seeded tomato
• 3/4 cup chopped fresh parsley
• 1/4 cup chopped pitted O&CO. Black Olives
• 1 tbsp O&CO. White Balsamic with Oregano
• 1/4 tsp dried tarragon, crushed
• 1/2 tsp O&CO. Fleur de Sel
• 2 cloves garlic, minced
• 4 tuna steaks, 6 ounces each, about 3/4 inches thick
• 1 1/2 tsp O&CO. Salt & Herb Mix for Fish
• O&CO. floral olive oil, to taste
• 8 chive sprigs, roughly chopped

Directions

1. Combine tomato, olives, garlic, parsley, tarragon, White Balsamic with Oregano and salt in a medium bowl. Cover and chill for 20 minutes.
2. During this time, prepare your grill. Cover grill rack with cooking spray and put grill on high heat.
3. Sprinkle fish with Herb Mix and 1/4 teaspoon salt. Place fish on grilland cook for 3 minutes on each side or until fish reaches desired degree of doneness.
4. Serve fish with tomato mixture, garnish with chives and a final drizzle of olive oil.