Grilled Tuna with Herbs & Saffron Onions*

Serves 4

4 medium stuffed olives, minced
1 T capers, drained and minced
3 anchovies, minced
1/4 C fresh chives, minced
1/2 C fresh parsley, minced
1 tsp cumin seeds
2 T olive oil
4 fresh tuna fillets (6 oz each)
1 medium onion, peeled and julienned
1/4 tsp saffron
1 tsp olive oil
2 tomatoes, seeded, julienned
1 cucumber, peeled, seeded, julienned
1 can (15 oz) black beans
3 T dry sherry

Combine the olives, capers, anchovies, chives, parsley, cumin seeds, and 2 T olive oil. Roll the edge of each tuna fillet in this herb-and-olive mixture. The tuna will have a lovely green band of flavor around it. Set the fillets aside, covered, in the refrigerator for 30 minutes (or up to 4 hours) so the tuna will absorb the flavors.

Light the grill.

In a small sauté pan, combine 1 tsp olive oil and the saffron. Heat over a low flame. When the saffron begins to perfume the air (about 1 minute), add the onion and shake and stir the pan to cook the onions. The onions will turn a lovely yellow color. Do not brown, just soften the onion (about 4 minutes).

Spread the saffron onions on a plate to cool; combine with the tomato and cucumber and set aside. Stir the sherry into the black beans. Set aside. The vegetables will be served at room temperature, although the beans may be heated if desired.

Grill or sauté the tuna for about 3 minutes per side. Spoon black beans into the centers of 4 dinner plates. Ring the beans with the saffron onion mixture.

Place a tuna fillet on top of the black beans. Serve.