• 1 cup marinated sun-dried tomatoes
• 1 cup pitted green olives
• 2 lemons, zested and juiced
• 1/2 cup olive oil
• 2 tbsp minced garlic
• 2 tbsp capers
• 2 tbsp chopped parsley
• 2 tbsp chopped fresh basil
• 1/2 cup grated Parmesan
• 1/2 tsp ground pepper

• 4 - 8 oz ahi tuna steaks
• 4 tbsp olive oil
• Salt
• Pepper

• 1/2 med yellow onion, diced
• 2 tbsp minced garlic
• 2 tbsp olive oil
• 1 tbsp butter
• 1 cup faro
• 2 cups water
• 1/2 cup crumbled feta
• 4 Roma tomatoes, seeded and diced
• 1/2 cup fresh parsley, chopped
• Salt
• Pepper

1. Puree tomatoes, olives, lemons, olive oil, garlic, capers, parsley, basil, parmesan and salt and pepper. Set aside.
2. Grill tuna on high for 2-3 minutes on one side. Turn.
3. Spread 2 tbsp of tomato mixture on the top of each tuna steak.
4. Grill for 2-3 minutes on the other side. The fish should be cooked to slightly less than medium rare.
5. Heat oil and butter in a heavy saucepan over medium heat.
6. Add onions and garlic and cook for 5 minutes or until translucent.
7. Add the faro and saute for 1 minute more
8. Add the water and bring to a boil.
9. Reduce heat and simmer, covered for 35 to 40 minutes or until fully cooked.
10. Turn off heat and let stand 10 minutes.
11. Stir in cheese, tomatoes and parsley.
12. Sprinkle with salt and pepper to taste.

Serves 4