Tuna Steaks

• 2 lbs fresh tuna steaks
• 2 tbsp olive oil
• 2 tbsp lemon juice
• ½ tsp dried thyme
• 1 tsp dried rosemary
• ½ tsp dried parsley
• Salt and pepper

Caper Sauce

• 2 tbsp finely chopped scallions
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp green olives, chopped (Spanish with pimento recommended)
• 2 tbsp capers, chopped
• 1 tsp anchovy paste
• 2 tbsp balsamic vinegar
• ⅓ cup olive oil

For the Tuna:

1. In a shallow dish, mix olive oil, lemon juice, thyme, rosemary, and parsley.
2. Add tuna steaks to the marinade and let sit for no more than 5 minutes.
3. Remove tuna from the marinade and season with salt and pepper.
4. Grill or sear in a cast iron skillet over medium-high heat for 2-3 minutes per side, or until cooked to your desired doneness.

For the Caper Sauce:

1. In a bowl, combine scallions, parsley, olives, capers, anchovy paste, balsamic vinegar, and olive oil.
2. Mix well.

To Serve:

1. Place grilled tuna steaks on a plate and spoon the caper sauce over the top.
2. Serve immediately.