1-1/2 cups chopped seeded tomato (about 1-1/2 pounds)
3/4 cup chopped fresh parsley
1/4 cup chopped pitted niccoise olives
1 T. white wine vinegar
1/4 tsp. dried tarragon
1/4 tsp. salt
2 garlic cloves, minced
4 (6-ounce) tuna steaks (about 3/4 inch thick)
1-1/2 tsp. dried herbes de Provence
1/4 tsp. salt
Cooking spray
Chive sprigs (optional)

Combine first 7 ingredients in a medium bowl. Cover and chill 20 minutes. Prepare grill. Sprinkle fish with herbes de Provence and 1/4 tsp. salt. Place fish on a grill rack coated with cooking spray; cook 3 minutes on each side or until fish is medium-rare or desired degree of doneness. Serve fish with tomato mixture. Garnish with chives, if desired.

Yield: 4 servings

Calories: 278
Fat: 9.7g
Fiber: 1.6g