4 fresh tuna steaks (about 4 oz. each), 1 inch thick
1/4 c. extra virgin olive oil
2 tbsp. red wine vinegar
2 tbsp. chopped fresh rosemary
1 tbsp. minced garlic
1/4 tsp. coarsely ground black pepper
Salt to taste

1 tbsp. chopped parsley
1/8 c. black nicoise olives

Mix tuna-marinade ingredients in a bowl. Place tuna steaks in one layer in a shallow glass dish; coat with the marinade. Refrigerate, covered, for 1 hour, turning fish twice. Grease grill with cooking spray. Remove tuna from marinade, scraping of bits that cling; place in center of grill over medium-hot coals.

Grill for 10 minutes, turning tuna only once during cooking. Fish should be slightly pink inside. Arrange fish on a platter and serve with your favorite green-bean salad. Sprinkle fish with olives and parsley.