Ingredients
4 tuna steaks, about 6 ounces each and 1 inch thick (swordfish makes a great substitute)
Extra virgin olive oil for brushing
Kosher salt and freshly ground black pepper
1 tablespoon extra virgin olive oil
2 cloves garlic, minced
1 cup diced fresh tomatoes
1 cup dry white wine
⅔ cup Sicilian-style Pitted Olives, sliced
¼ cup Lindsay capers, drained
1½ tablespoons fresh lemon zest
2 tablespoons fresh lemon juice
2 teaspoons chopped fresh thyme
2 tablespoons chopped fresh parsley
¼ teaspoon salt
¼ teaspoon freshly ground black pepper