Steps for Preparation

1. Combine olives, garlic, anchovies, and basil in a food processor; blend into a fine paste.
2. Scrape sides, cover, and gradually add half of the oil in a thin stream. Process until smooth and thick.
3. Position a mandolin fitted with a grooved cutting blade over a container or bowl. Cut zucchini and squash into long thin ribbons. Stop cutting when seeds are reached.
4. Prepare grill. Rub tuna with remaining oil. Sprinkle with salt and pepper. Grill on each side.
5. Check for doneness of each fillet using a Cook'd Right^® Sensor.
1. Quickly insert dark sensor tip into center of fillet. Wait 5-10 seconds.
2. Remove sensor tip and check color.
3. Continue checking with the same sensor until done.
4. Discard sensor when finished.
5. Fillet is done when tip of sensor is fully orange, at about 4 minutes.
6. Combine zucchini, squash, butter, and water in a large sauté pan over medium-high heat. Cover and cook until squash has wilted, about 2 minutes. Stir in parsley.