4 fresh tuna steaks
3 tbsps fresh mint — chopped
1/2 c extra virgin olive oil
2 tbsps lime juice
1 tbsp wine vinegar (or more to taste)
1 tbsp fresh parsley — min
2 med shallots — minced
6 roma tomatoes — seeded and diced
3 cloves garlic, briefly blanched — minced
salt and pepper
Sprinkle tuna with pepper and coat with 1-2 T. olive oil. Cover with plastic wrap and refrigerate until ready to cook. Combine the remaining ingredients in a small bowl. Taste and correct the seasonings, adding salt and pepper to taste. Grill tuna approximately 4 minutes per side and serve with some of the vinaigrette spooned across each steak and garnish with mint sprigs. In place of the mint you may use a combination of mint and basil.