Grilled Tuna with Pan-Fried Tomato

I still have quite a lot of fresh tomatoes in the garden, so today I wanted to do a very simple dish yet with a touch of sophistication and quality nutrition for the body. This is a dish of tuna combined with ingredients that are available in my kitchen. This dish also addresses the issue of what to do with my very ripe tomatoes. Meaty, stomach-filling tuna will also be served and will please even the most demanding of tastes.
Ingredients:
Two 8 oz. tuna fillets
4 tbs olive oil
Juice of one lemon or lime
1 tsp honey mustard
2 garlic cloves, minced 
1 tbs fresh thyme
1/2 tsp salt and black pepper
Ingredients for tomatoes:
2 medium tomatoes, cut into 1/2 inch thick slices
2 tbs fresh parsley
2 tsp caper, chopped
1/4 cup green olives, sliced
2 tsp sun-dried tomato, chopped
 
Directions:
In a non -metallic bowl, combine olive oil, lemon juice, garlic, mustard, thyme, salt and black pepper. Mix well and place tuna in to this mixture and marinate for one hour.
This dish can be finished on a stovetop using a grilling pan. Place grilling pan on the stovetop. Lift tuna from the marinade and place on the grilling pan. Cook each side for 4 minutes. Remove and keep warm.
In a same grilling pan, add about 1 tbs oil and cook the tomatoes for 2 to 3 minutes on each side. Add the caper, green olives, sun-dried tomato, and the reserved marinade. 
Pour on top of the tuna and sprinkle with fresh parsley. Serve with crusty bread.