GRILLED TUNA WITH OLIVE RELISH

Olive Relish:

1/2 cup finely chopped fresh parsley 1/3 cup chopped, pitted imported black olives, such as kalamata 1/4 cup finely chopped celery 1 small clove garlic, minced 1/2 teaspoon dried oregano 1 tablespoon lemon juice 1 teaspoon extra-virgin olive oil 1/8 teaspoon salt Freshly ground pepper to taste

Grilled Tuna:

1 3/4 pounds tuna steak, trimmed and cut into 6 portions 1 tablespoon extra-virgin olive oil 1/4 teaspoon salt 1/8 teaspoon freshly ground pepper Lemon wedges for garnish

Directions:

To prepare olive relish: Combine parsley, olives, celery, garlic, oregano, lemon juice, oil, salt and pepper in a small bowl.

To grill tuna: Preheat grill to medium-high.

Rub tuna all over with oil, and season with salt and pepper. Grill the tuna until seared on both sides and just cooked through, about 4 minutes per side. Serve with Olive Relish and lemon wedges.

CHICKEN TACOS WITH CHARRED TOMATO The charred tomato adds a smoky taste for a delicious twist.

Ingredients:

1 pound ripe plum tomatoes, cored (about 4-5) 2 teaspoons extra-virgin olive oil, divided 1 pound boneless, skinless chicken breasts, trimmed and cut into 1inch chunks Salt and freshly ground pepper 1 large white onion, finely chopped (about 1 1/2 cups) 2 cloves garlic, finely chopped 2 jalapeño peppers, seeded and finely chopped 2 tablespoons lime juice 2 tablespoons chopped fresh cilantro 4 scallions, chopped 12 corn tortillas, warmed 1/4 cup reduced-fat sour cream for garnish 2 limes, cut into quarters

Directions:

Heat a large cast-iron skillet over high heat until very hot. Place tomatoes in the skillet, and turn occasionally with tongs until charred on all sides, about 10 minutes. Transfer to a plate to cool slightly. Cut in half crosswise; squeeze to discard seeds. Chop the remaining pulp and skins; set aside.

Add 1 teaspoon of the oil to the pan and heat over high heat until the oil is very hot. Add chicken, and season with salt and pepper. Cook, stirring occasionally, until the chicken is browned on all sides and no longer pink in the center, about 5 minutes. Transfer to a plate and set aside.

Reduce the heat to medium, and add the remaining 1 teaspoon oil. Add onions and cook, stirring, until softened, about 5 minutes. Add garlic and jalapeños, and cook, stirring, for 1 minute more. Add lime juice and the reserved chicken and tomatoes. Bring to a simmer and stir in cilantro and scallions. Season to taste with salt and pepper. Cover to keep warm.

Spoon filling into warm tortillas, roll up, and serve with sour cream and lime wedges.