Ingredients:Tuna:1 tbsp. minced garlic1 tbsp. extra-virgin olive oil1 tsp. chopped fresh rosemary44-oz. ahi tuna steaksSicilian Salsasaltfreshly ground black pepperSicilian Salsa:2 tbsp. extra-virgin olive oil1/2 cup red onion, chopped1 red bell pepper, seeded and chopped1 tbsp. minced garlic1/2 cup homemade (or canned) diced tomatoes2 tbsp. kalamata olives, pitted and chopped1 tbsp. chopped fresh parsley2 tbsp. extra-virgin olive oilsaltfreshly ground black pepperMakes 4 ServingsFor the tuna: Combine the garlic, olive oil, rosemary, salt and pepper. Marinate the tuna in the mixture for 1 hour.Grill the tuna over medium-high heat about 5 minutes per side. Do not overcook the tuna or it will become very dry. For the salsa: Heat the olive oil in a saucepan over medium-high heat. Add onion, pepper and garlic. Cook 5 minutes, until the onion is soft, stirring often. Remove from heat. Place in a mixing bowl and add the remaining ingredients. Season to taste, spoon over tuna steaks and serve.WW POINTS VALUE: 8 pts. Note: This recipe appears in the New Sonoma Cookbook. This is what I like to call "Sonoma Goes to Italy." These flavors of Sonoma and California wine country are rich and colorful and they really wake up your taste buds. This dish really is a compliment to the Mediterranean with the salsa. You can serve this salsa alongside other fish, chicken, turkey, steak, or even veal. Also, don't overcook the tuna because it will get dry very quickly. This is a very sophisticated and simple dish that can be served for lunch or dinner for family and friends. This meal is better than what you would get at your local Italian restaurant it's that good.