Plus: More Seafood Recipes and Tips
Light a grill. In a large bowl, whisk the olive oil with the red wine vinegar and season with salt and pepper. Add the tomatoes, scallions, cucumber, red onion and basil and toss to coat. Refrigerate the salad.
In a small bowl, whisk the mustard with the balsamic vinegar and blend in the hot water. Season with salt and pepper.
Brush the tuna steaks with olive oil and season with salt, pepper and the oregano. Grill the tuna over a hot fire until lightly charred on the outside and rare inside, about 2 minutes per side. Transfer to a carving board.
Mound the tomato salad on plates. Thickly slice the tuna steaks and transfer to the plates. Drizzle the tuna with the balsamic dressing and serve.
The tomato salad can be refrigerated for up to 2 hours.
One Serving 404 calories, 17 g total fat, 2.6 g saturated fat, 20 g carb, 5 g fiber.