• 2/3 cup Spanish Queen olives
• 2/3 cup Kalamata olives
• 2/3 cup Niçoise olives (or any small oil-cured black olive)
• 1/3 cup red onion, chopped
• 1/4 cup roasted red pepper, chopped
• 1 tablespoon minced garlic

• 1/4 cup fresh basil, sliced
• 2 tablespoons fresh mint, chopped
• 1 tablespoon lemon zest, minced
• 3 tablespoons fresh lemon juice
• 1 tablespoon extra virgin olive oil

Remove and discard the pimento from the Spanish Queen olives. Chop fairly small but do not mince. Pitt the Kalamata olives, if necessary, and chop the same size as the green olives. Pitt the Niçoise olives and chop the same size as the other olives. Combine all the olives, chopped red onion, chopped roasted red pepper and minced garlic in a medium bowl an stir to combine. Next add the basil, mint, lemon zest, lemon juice and stir. Add the olive oil and stir. Season sparingly with salt, to taste. Let stand at least 20 minutes at room temperature or overnight in the refrigerator.

 Tuna Steaks

• 6 tablespoons olive oil
• 1/4 cup fresh lemon juice
• 3 tablespoons minced garlic

• 2 teaspoons dried oregano
• 4 tuna steaks (7 ounces each)
• kosher salt and fresh cracked black pepper

Combine all ingredients, except Tuna, in a 13x9x2 glass baking dish. Whisk well to blend. Season to taste with salt and pepper. Add tuna and toss to coat evenly. Cover and refrigerate at least 30 minutes but no more than 45 minutes. (Citric acid in the lemon juice will "cook" the tuna). Grill over medium–high heat, about four minutes a side, turning once. Transfer to plates. Spoon olive salad over steaks and serve.