4 (8 to 10 oz.) boneless tuna steaks, 1 inch thick
4 tbsp. salad oil
Salt & ground pepper to taste

RELISH:

1 red pepper, seeded, sliced in strips
6 firm ripe nectarine each cut into 8 slices
1 med. red onion, sliced into long, thin pieces
1 tsp. minced garlic
1/4 c. fresh basil
1/4 c. red wine vinegar
1/4 c. fresh orange juice
2 tbsp. lime juice
1/4 c. olive oil

1. Lightly rub steaks with oil and season with salt and pepper.

2. Grill 4 to 5 minutes per side on medium grill.

3. Check for doneness by bending a steak gently and peering inside looking for a transluscent center.

RELISH:

1. Combine ingredients and toss gently - stainless steel bowl is best.

2. Keep chilled until ready to serve.

3. Serve steaks on top of relish.

Relish will stay 2 weeks in refrigerator. Great as a side dish.