• 4–8 oz. Ahi Tuna steaks
• 1 Tbs. olive oil
• 2 yellow onions, sliced thin
• 1/2 bunch fresh rosemary
• 1 oz. capers, finely chopped
• 4 oz. Calamata Olives, finely chopped
• 4 oz. Sun-Dried Tomatoes, finely chopped
• 1 lemon, zest and juiced
• 1 tsp. garlic, finely chopped
• 1 anchovie filet, finely chopped
• salt
• pepper

Serves 4

1. Preheat grill for high-heat.
2. Saute onions in olive oil. Onions will be translucent when done.
3. Sprinkle salt and pepper over onions.
4. Mold a piece a aluminum foil into a bowl-like shape and fill with onions.
5. Lay the onions on grill and put rosemary next to it. Cover both with a metal dish to smoke.
6. Smoke until rosemary is burned up.
7. Combine capers, olives, tomatoes, lemon zest and juice, garlic and anchovy.
8. Sprinkle tuna steaks with salt and pepper and grill until the outside is seared, but the center is still rare.
9. Place each tuna steak on a plate and top with onions and caper sauce.