Photo courtesy of Pêche Seafood Grill.
Grilled tuna with olive salad.
From Chef Donald Link of Pêche (read more about Pêche here). Yield: about 2 cups Ingredients: 1 cup mixed, pitted olives 1 small spring onion, julienned 3 tbsp. red wine vinegar 1 tbsp. sherry vinegar 6 tbsp. extra virgin olive oil 1 tbsp. garlic, chopped 1/4 cup picked parsley, salt, and pepper Method: Combine all ingredients and mix well.
