1 tbsp Oliviers&Co White Wine Vinegar with Lemon Thyme

1 1/2 tsp Oliviers&Co Salt & Herb Mix for Fish

Oliviers&Co Fornacino Extra Virgin Olive Oi

4 tuna steaks, 6 ounces each

1 1/2 cups chopped seeded tomato

3/4 cup chopped fresh parsley

1/4 cup chopped pitted Black Olives

1/4 tsp. dried tarragon, crushed

2 cloves garlic, minced

8 chive sprigs, roughly chopped

Combine tomato, olives, garlic, parsley, tarragon, Oliviers&Co. White Wine Vinegar with Lemon Thyme and Salt from Camargue in a medium bowl. Cover and chill for 20 minutes.

During this time, prepare your grill. Cover grill rack with cooking spray and put grill on high heat. Sprinkle fish with Oliviers&Co. Salt & Herb Mix for Fish. Place fish on grill and cook for 3 minutes on each side or until fish reaches desired degree of doneness.

Serve fish with tomato mixture, garnish with chives and a final drizzle of Fornacino Extra Virgin Olive Oil 2020.