TUNA GRILLED WITH ONION, BLACK OLIVE & CAPER COMPOTE

For Mother's Day a couple years ago my children gave me a cooking class at Whole Foods.  It was so fun, and this was my favorite dish we made that day.  The family loved it, and I loved showing off my new skills!

¾ “ thick tuna steaks
3 TB extra virgin olive oil
2 t. fresh thyme
salt and pepper

Combine tuna steaks, olive oil, and thyme in a 1 gallon zip-lock bag. Marinate under refrigeration for up to 2 hours. Remove from oil, drain, then season with salt and pepper. Grill on a very hot, very clean grill for 3-4 minutes.


ONION/OLIVE AND CAPER COMPOTE


½ c. olive oil
1-1/2 c. onion, sliced thin
4 cloves garlic
½ c. Kalamata olives
¼ c. capers
2 anchovies, minced
¼ c. balsamic vinegar
1 t. fresh thyme
2 TB fresh parsley
salt and pepper

Heat 2 TB olive oil, in large sauté pan. Add onions and sauté until softened, about 5 minutes. Add garlic and sauté for a few minutes more. Remove from heat and place in a medium bowl. Stir in remaining ingredients.