Heat a large nonstick skillet over medium-high heat. While the skillet gets hot, sprinkle the tuna steaks with salt and pepper.

Add the fish to the pan and cook for 4 minutes per side (or longer depending on your preference for doneness), reducing the heat to medium when you flip the steaks.

While the tuna cooks, combine the chopped tomato, scallion, parsley, basil (or oregano), capers, olive oil, lemon juice, garlic and olives. Mix well.

When the tuna steaks are done, transfer to a plate and top each with a portion of the tomato mixture. Serve immediately. 454 calories/serving; GL=1; Glycals=7