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Number of Servings: 4

Serving Size:

Preptime:

Category: Dinner

Source: "Delicious Living" Magazine, October 2002

1. Preheat grill to medium-high heat. Brush tuna steaks with 1 tablespoon olive oil and season with salt and pepper. 2. In a food processor, coarsely blend garlic, green olives, capers, lemon juice and 2 tablespoons olive oil, keeping the consistency slightly chunky. Season to taste with salt and pepper and set aside. 3. Grill the fish for 3-4 minutes each side. Remove and spoon tapenade over the fish. Serve immediately and garnish with lemon wedges.