Grilled Tuna with Olive Salad

The rarer the tuna, the better Bitchy likes it...

Ingredients:

Olive Salad 1 small sweet onion, thinly sliced 1 cup roughly chopped mixed pitted olives ¼ cup flat-leaf parsley leaves 2 garlic cloves, finely chopped (about 1 tablespoon) ¼ cup plus 2 tablespoons extra-virgin olive oil 3 tablespoons red wine vinegar 1 tablespoon sherry vinegar Salt and freshly ground black pepper Grilled Tuna One 1½-pound tuna loin Extra-virgin olive oil, for brushing Kosher salt and freshly ground black pepper Finishing salt, such as Maldon, for serving Preparation: 1. Make the olive salad: In a medium bowl, combine the onion with the olives, parsley and garlic. Add the olive oil, red wine vinegar and sherry vinegar and mix well. Season to taste with salt and pepper and set aside.2. Make the tuna: Pat the tuna dry with paper towels and very lightly coat it with olive oil. Season the tuna liberally with salt and pepper. Allow the tuna to rest at room temperature for 15 minutes to help the seasoning really adhere to the tuna and allow the interior to come up to room temperature. 3. Meanwhile, prepare a hot fire in your grill over direct heat. Lightly oil the grill grates. Place the tuna loin on the grill and cook, uncovered, until the exterior is firm and white and the interior is soft and gives easily when pressed, about 3 minutes per side. 4. Transfer the fish to a cutting board and let rest for 5 minutes. Slice the tuna on a bias across the grain and divide among 4 plates. Spoon a generous amount of the olive salad over the fish and season with the finishing salt. Serve immediately.