Tuna With Tapenade

Ingredients

• 36 ounce tuna steaks 
• 4 ounce capers drained
• 3  garlic cloves halved
• 5  kalamata olives pitted
• 0.3 teaspoon pepper 
• 4 ounce pimientos diced drained
• 0.3 teaspoon salt 
• 1 tablespoon sun-dried tomato paste (such as Amore)

Equipment

• food processor
• bowl
• grill

Directions

1. Combine first 5 ingredients in a food processor. Pulse 5 times or until finely chopped, scraping down sides of bowl, if necessary.
2. Transfer to a small bowl, and set aside.
3. Sprinkle tuna evenly with salt and pepper.
4. Coat grill rack with cooking spray; place on grill over medium-hot coals (350 to 400).
5. Place fish on rack; grill, covered, 4 to 6 minutes on each side or until fish flakes easily when tested with a fork.
6. Serve with tapenade.
7. Garnish with lemon wedges and rosemary sprigs, if desired.