Lightly rub the tuna steaks with oil and season with salt and pepper. Grill the tuna steaks 4 to 5 minutes per side over a medium hot fire, being careful not to overcook them. Check for doneness by bending a streak gently and peering inside it, looking for a slight translucence in the center. Remove the steaks from the grill and place on top of the relish.

Serves 4
Nectarine-Red Onion Relish

• 1 red bell pepper, seeded and cut into thin strips
• 6 ripe, but firm nectarines, peeled and cut into 8 slices each
• 1 medium red onion, sliced into long thin pieces
• 1 teaspoon minced garlic
• 1/4 cup julienned fresh basil
• 1/4 cup red wine vinegar
• 1/4 cup fresh orange juice
• 2 tablespoons lime juice (about 1 lime)
• 1/4 cup virgin olive oil
• Salt & freshly cracked black pepper to taste

Combine all the ingredients in a bowl, and toss them gently. It works best if you use a stainless steel bowl much larger than you would think you need for this recipe so you get some real mixing action as you toss. This will be a slightly runny relish, as the solids and liquids mix but do not combine. Keep chilled until ready to serve. This relish will keep covered and refrigerated, up to 2 weeks.