Seared Tuna Steaks with Avocado and Lemon

Prepare the grill for direct grilling and preheat to medium-high heat.

Pat the tuna steaks with paper towels to remove any excess moisture and then place them in a shallow baking dish.

In a small bowl, combine 2 tablespoons oil, salt, lemon juice, garlic, pepper, oregano, red pepper flakes, and basil. Set aside for 5 minutes to let the flavors infuse.

Brush the marinade on both sides of the tuna and allow tuna steaks to rest for 5 minutes.

Brush the grill grate with oil. Grill steaks on preheated grill for 2 to 5 minutes on each side or until desired doneness. For the best flavor tuna should still be pink in the center.

Just prior to removing the tuna from the grill. Brush the halved avocados and lemons lightly with the remaining oil and grill for about 1 minute.

For Tomatoes and Olives:

Meanwhile, heat 1 tablespoon oil in a medium saucepan over medium-high heat. Add garlic and saute, stirring, until fragrant, about 45 seconds. Stir in the diced tomato, thyme and salt. Bring to a simmer, reduce heat and cook until slightly thickened, about 5 to 7 minutes. Stir in olives.

To Assemble: