Peel and mince garlic

Place half the garlic in a large bowl and half in a medium bowl

Mince the parsley leaves to make 1/2 cup and add to the medium bowl

Finely chop the green olives and add to the parsley along with 6 tablespoons olive oil, lemon juice and vinegar. Peel the zest from the lemon with a vegetable peeler or zesting tool (see page 30) and cut into julienne strips

Add to the large bowl

Cut the tuna into 3/4 inch cubes and add to the large bowl with the lemon zest strips

Add remaining 2 tablespoons olive oil, salt and pepper to taste

Cover and refrigerate 2 hours

Thread tuna on skewers and grill 5 to 6 minutes, turning twice

Toss with olive relish and serve.