2 tablespoons olive oil
4 tuna steaks (about ¼ pound each)
4 tomatoes, chopped
1 small red onion, chopped
1 teaspoon minced garlic
3 tablespoons balsamic vinegar
3 tablespoons red wine
1 teaspoon minced rosemary
Salt and pepper to taste
Heat oil in skillet over medium-high heat. Sauté tuna on both sides – 5 minutes per side for a red to pink inside, longer if you want the inside to get really cooked. In the meantime combine all remaining ingredients and mix well. Serve with the tuna.
