Extra-virgin olive oil, for drizzling, plus 2 to 3 tablespoons
4 (1-inch) steaks, 6 to 8 ounces each
Salt and pepper
6 plum tomatoes, chopped
1 small red onion, chopped
A handful parsley leaves, chopped
1/2 cup torn or chopped fresh basil leaves, about 10
Combine raw tomatoes, onions, parsley, and basil in a bowl. Dress with 2 to 3 tablespoons of extra-virgin olive oil, enough to coat the tomatoes evenly. Season the salsa with salt and pepper, to taste. Let the salsa set in a covered dish in the refrigerator for at least 10 minutes.
Heat a grill pan or indoor/outdoor grill to high. Drizzle extra-virgin olive oil over the tuna steaks and season with salt and pepper.
Grill tuna steaks 2 minutes on each side for rare, 3 minutes for medium, and 4 minutes for well done.
Stir salsa then serve liberal amounts on top of the steaks.