1/2 cup choppes tomatoes
4 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
2 teaspoon lemon juice
4 large garlic cloves chopped
1/2 red bell pepper diced.
4 baby port mushrooms diced
Tuna:
4 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, garlic, bell pepper, mushrooms 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. This can be used with any type of tuna and also goes great with Hali or ling as well. Enjoy
