Tuna Steaks with Tomato Basil Salsa

Ingredients
Extra-virgin olive oil, for drizzling, plus 2 to 3 tablespoons
2 (1-inch) steaks, 6 to 8 ounces each
Salt and pepper
2 plum tomatoes, chopped
1/2 small red onion, chopped
A handful parsley leaves, chopped
1 cup torn or chopped fresh basil leaves, about 20

Heat a cast iron skillet over medium heat. 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 tuna 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.