Tuna With Fennel & Tomato Relish

• 1/4 CUp (60 ml)olive oil
• juice of 1/2 lemon 3 garlic cloves, crushed
• 1/2 tsp herbes de Provence
• 4 6-oz (i75-g) tuna steaks, about 1 in (2.5 em) thick
• salt and black pepper
• lime wedges and dill sprigs to garnish

• 1 small fennel bulb, chopped
• 2 tomatoes, peeled, seeded, and diced
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tbsp black olive paste
• 1 garlic clove, chopped

STEPS :

1. Combine the olive oil, lemon juice, garlic, and herbes de Provence in a large nonmetallic dish. Add the tuna steaks and turn to coat. Cover and leave to marinate in the refrigerator, turning occasionally, for about 1 hour.
2. Meanwhile, make the relish: put the fennel, tomatoes, olive oil, lemon juice, black olive paste, and garlic into a bowl and stir well to combine.
3. Remove the tuna steaks from the marinade, reserving the marinade. Cook the steaks under the broiler, 3 in (7 cm) from the heat, basting once or twice with the reserved marinade, for 3-4 minutes on each side.
4. Season the steaks with salt and pepper to taste and top with the fennel and tomato relish. Garnish with lime wedges and dill sprigs, and serve immediately.

Black olive paste

This originally comes from Provence, where it is commonly known as tapenade. It is a deliciously tang)1 blend of olives, anchovies, and capers pureed with olive oil.