MEDITERRANEAN AHI TUNA POCKETS

Steps:

• Coat tuna steaks in olive oil. Set Aside. Use a mortar and pestle to combine olives, capers, lemon juice and balsamic vinegar until it forms a chunky paste. Stir in chopped basil leaves. Use a sharp kitchen knife to make a horizontal slit in each of the tuna steaks that creates a pocket, but does not cut the steaks in half. Fill each of the pockets with about 2 Tablespoons of the olive/caper mixture. Grill tuna steaks to desired level of doneness, about 2 minutes per side for medium-rare. Season with salt and freshly ground pepper. Plate may be garnished with additional mixture topped with basil sprig.