Ingredients
4 large fresh plum tomatoes
3 tablespoons fresh basil, chopped
2 tablespoons fresh oregano, chopped
1 shallot, minced
2 tablespoons balsamic vinegar
1 tablespoon extra virgin olive oil
4 - 6 oz tuna steaks (3/4" to 1" thick)
Kosher salt and fresh ground black pepper, to taste
olive oil
Cracked black peppercorns
2 cups Mesclun greens, loosely packed
Preparation
Bring medium saucepan of water to boil. Add tomatoes and blanch 30 seconds; drain. Transfer to medium bowl. Cover with cold water; cool. Peel tomatoes. Cut in half; squeeze out juices. Chop tomatoes; transfer to bowl. Add herbs, shallot, vinegar and 1 tbl extra virgin olive oil. Season with salt and pepper. (Can be made 1 hour ahead. Let stand at room temperature.) Prepare grill (medium-high heat) or preheat broiler. Brush fish with oil. Sprinkle with generous amount of peppercorns and kosher salt. Grill until just cooked through, about 4 minutes per side. To plate, serve each portion slightly off-center a 1/2 cup mound of greens. Spoon tomato salsa over.
