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Grilled Tuna Steaks with Summer Salsa

Serves 4

5 plum tomatoes, halved lengthwise, seeded and coarsely chopped

2 chopped scallions (all but 2 inches of the green)

1 medium clove garlic, peeled and minced

1/2 cup olive oil

3 tablespoons chopped fresh cilantro

1 cup chopped basil leaves

1 tablespoon lemon juice

1/2 jalapeno pepper or other hot chili, seeded and minced (or to taste)

Salt and freshly ground pepper to taste

4 tuna steaks, about 8 ounces each, about 1-inch thick

2 tablespoons olive oil

Coarse sea salt to taste

The Salsa:

In a bowl, combine chopped tomatoes, green onions, garlic, 1/2 cup olive oil, cilantro, basil, lemon juice and jalapeno. Season with salt and pepper. Best if refrigerated for an hour or more, then taste again.

The Tuna:

Coat the tuna steaks with 2 tablespoons olive oil and season well with sea salt and freshly ground black pepper. (Remove fish from refrigerator about 10 minutes before grilling; it should not be cooked icy cold.)

Grill tuna steaks about 6 inches from the heat, about 4 to 6 minutes per side, depending on thickness. (Check by making a thin incision in a thick part of the flesh). Remove before they reach desired doneness because they will continue to cook a bit.

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