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
