Provençale Grilled Tuna

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1 1/2 cups chopped seeded tomato (about 1 1/2 pounds)

3/4 cup chopped fresh parsley

1/4 cup chopped pitted niçoise olives

1 tablespoon white wine vinegar

1/4 teaspoon dried tarragon

1/4 teaspoon salt

2 garlic cloves, minced

4 (6-ounce) tuna steaks (about 3/4 inch thick)

1 1/2 teaspoons dried herbes de Provence

Cooking spray

Chive sprigs (optional)

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