INGREDIENTS
Extra-virgin olive oil, for drizzling, plus 2 to 3 TBS
4 (1 inch) steaks, 6 to 8 ounces each
Salt and pepper
6 plum tomatoes, chopped
1 small red onion, chopped
1 cup of parsley leaves, chopped
1/2 cup chopped fresh basil leaves, about 10 leaves
DIRECTIONS
Heat a grill pan or outdoor grill to high.
Drizzle extra-virgin olive oil over the tuna steaks, spread to cover, then season with salt and pepper.
Combine tomatoes, onions, parsley and basil in a bowl.
Coat the tomatoes evenly with 2 to 3 TBS extra-virgin olive oil.
Season the tomatoes with salt and pepper, to taste. Let stand for 10 minutes.
When you are ready to eat, grill steaks 2 minutes on each side for rare, 3 minutes for medium and 4 for opaque, well done.
Stir sauce up then serve liberal amounts of it on top of the steaks.
