Provencal vinaigrette adds pop to tuna steak

Four 6- to 8-ounce tuna steaks, 1-inch thick

3 tablespoons extra-virgin olive oil

Salt

Freshly ground black pepper

12 scallions or small spring onions

Directions: Prepare the grill for direct heat. If using a gas grill, preheat to medium-high (450 degrees). If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly in the cooking area. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for about 4 or 5 seconds. Have ready a spray water bottle for taming any flames. Lightly coat the grill rack with oil and place it on the grill.

Alternatively, heat a grill pan or cast-iron skillet over medium-high heat.

While the grill pan or skillet is heating, make the vinaigrette: Seed the tomato and cut into small dice; place in a medium bowl. Cut the olives, shallots and roasted red pepper into small dice; add to the bowl. Drain the capers, finely chop the thyme and add them to the bowl. Grate the zest from thehalf lemon (to yield at least 1/2 teaspoon) over the bowl, then squeeze its juice into the bowl (to yield at least 2 tablespoons). Add the vinegar, oil, salt and pepper; stir gently yet thoroughly.

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