Mediterranean Tuna Steaks

Grilled tuna touches the Mediterranean with tomatoes, olives and basil. MORE+ LESS-

2 1/2

lb fresh asparagus spears, trimmed

medium tomatoes, chopped (1 1/2 cups)

1/2

cup crumbled reduced-fat feta cheese (2 oz)

1/4

cup chopped kalamata or ripe olives

1/3

cup chopped fresh basil or oregano leaves

tablespoons olive or vegetable oil

1/2

teaspoon garlic salt

1/4

teaspoon pepper

Olive oil

tuna steaks, 1 inch thick (about 1 3/4 lb)

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1

Heat gas or charcoal grill. In large skillet, place steamer basket in 1/2 inch water (water should not touch bottom of basket). Place asparagus in steamer basket. Cover tightly and heat to boiling; reduce heat to low. Steam 6 to 8 minutes or until crisp-tender.
2

Meanwhile, in medium bowl, gently toss tomatoes, cheese, olives and 1 tablespoon of the basil. Cover; refrigerate until serving time. In small bowl, mix remaining basil, the oil, garlic salt and pepper. Brush mixture over tuna.
3

Carefully brush oil on grill rack. Place tuna on grill over medium-high heat. Cook uncovered 5 minutes. Turn carefully; brush with any remaining oil mixture. Cook 10 to 15 minutes longer until fish flakes easily with fork and is slightly pink in center.
4

Serve tuna with tomato mixture and asparagus.

For a colorful presentation, use a mix of red and yellow tomatoes with the feta and olives.
Kalamata olives are Greek olives with a dark eggplant color and rich fruity flavor. They come packed in olive oil or vinegar.