Tuna Steaks with Currant and Fresh-Herb Salsa

• FAST
• HEALTHY
• MAKE-AHEAD

Ingredients

1. Ten 5-ounce tuna steaks, about 1 inch thick
2. 1/2 cup plus 3 tablespoons extra-virgin olive oil
3. Kosher salt and freshly ground pepper
4. 1/2 small baguette, crusts trimmed, bread cut into 1-inch cubes (1 1/2 cups)
5. 3 shallots, minced
6. 3 tablespoons red wine vinegar
7. 1/2 cup dried currants
8. 1/4 cup finely chopped mint
9. 1/4 cup finely chopped flat-leaf parsley
10. 2 tablespoons finely chopped tarragon
11. 2 tablespoons small capers, drained and chopped
12. 1 tablespoon balsamic vinegar, preferably aged

1. 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.
2. 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.
3. 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.