- Ten 5-ounce tuna steaks, about 1 inch thick
- 1/2 cup plus 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1/2 small baguette, crusts trimmed, bread cut into 1-inch cubes (1 1/2 cups)
- 3 shallots, minced
- 3 tablespoons red wine vinegar
- 1/2 cup dried currants
- 1/4 cup finely chopped mint
- 1/4 cup finely chopped flat-leaf parsley
- 2 tablespoons finely chopped tarragon
- 2 tablespoons small capers, drained and chopped
- 1 tablespoon balsamic vinegar, preferably aged
- Light a grill and preheat the oven to 350°. Brush the tuna steaks with 2 tablespoons of the olive oil and season with salt and pepper. Grill the tuna over moderately high heat until lightly browned but still pink in the center, about 3 minutes per side. Transfer the tuna to a large platter and let cool.
- In a food processor, pulse the bread cubes until coarsely chopped. Transfer the crumbs to a baking sheet, toss with 1 tablespoon of the oil and spread evenly. Toast for about 15 minutes, or until lightly golden and dry; let cool.
- In a small bowl, mix the minced shallots with the red wine vinegar and 1/2 teaspoon of salt and let stand for 15 minutes. Drain the shallots and transfer them to a large bowl. Add the currants, mint, parsley, tarragon and capers, balsamic vinegar and the remaining 1/2 cup of olive oil. Season with salt and pepper. Add the toasted bread crumbs and toss well. Spoon the salsa over the grilled tuna steaks and serve right away.
The grilled tuna and fresh-herb salsa can be prepared up to 6 hours ahead; refrigerate the tuna steaks then let them return to room temperature before serving.
This simple but elegant dish deserves a simple but elegant wine, like a Tuscan Rosato, which is darker and more substantial than many rosés.