Grilled Tuna With Olive Tapenade | Paula Deen

Ingredients

• 1/2 cup pitted chopped kalamata olives
• 1/2 cup chopped green olives with pimientos
• 1 tablespoon (packed in oil), chopped sun-dried tomatoes
• 1 teaspoon chopped fresh thyme
• 1 teaspoon fresh oregano
• 1 tablespoon Olive oil
• 1 tablespoon capers
• 1 teaspoon lemon juice
• 4 (6 to 8 oz) 1-inch thick tuna fillets
• 1/2 teaspoon salt
• 1/2 teaspoon Black pepper