Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           extra virgin olive oil
     1/2  cup           minced parsley
     1/2  cup           jarred marinated roasted peppers -- drained and diced
     1/2  cup           thinly sliced scallions
     1/4  cup           fresh lemon juice
   2      tablespoons   capers -- drained
   2      tablespoons   minced fresh oregano -- or
   2      teaspoons     dried oregano
     1/4  teaspoon      salt
   6      8 oz          tuna steaks -- about 3/4 inch
                        -- thick
     1/8  teaspoon      freshly ground pepper

Preparation:

1. In medium saucepan, combine 1/2 cup olive oil with parsley, red peppers, scallions, 2 tbsp. lemon juice, capers, oregano, and salt. Simmer over low heat 5 minutes, stirring occasionally, to blend flavors. Remove from heat and set aside. 2. Place tuna in a single layer in a glass baking dish. Drizzle remaining 1/4 cup olive oil and 2 tbsp. lemon juice over fish. Season with pepper. Turn to coat both sides. Cover with plastic wrap and marinate at room temperature 30 minutes. 3. Prepare a hot fire. Place fish on an oiled grill set 4 to 6 inches from coals. Reheat sauce by placing saucepan on side of grill. Grill tuna, turning once, until opaque throughout but still moist, about 8 to 10 minutes. Transfer to a serving plate and spoon sauce over each steak.