Recipe courtesy of Rachael Ray

Tuna Steaks with Tomato and Basil Raw Sauce

Name: Tuna Steaks with Tomato and Basil Raw Sauce
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H4M0.000S
Total time: P0Y0M0DT0H14M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: Extra-virgin olive oil, for drizzling, plus 2 to 3 tablespoons; 4 (1-inch) tuna 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

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Level: Easy
Total: 14 min

Prep: 10 min
Cook: 4 min

Yield: 4 servings

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Ingredients

Extra-virgin olive oil, for drizzling, plus 2 to 3 tablespoons

4 (1-inch) tuna 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

Directions

Heat a grill pan or indoor/outdoor grill to high. Drizzle extra-virgin olive oil over the tuna steaks spread it around then season with salt and pepper.
Combine tomatoes, onions, parsley and basil in a bowl. Dress with extra-virgin olive oil, enough to coat the tomatoes evenly, 2 to 3 tablespoons. Season the tomatoes with salt and pepper, to taste. Let the sauce marinate at least 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.