1 (5 ounce) fresh tuna fillet
1 large ripe yellow tomato, diced
1 large ripe red tomato, diced
3 tablespoons extra-virgin olive oil
Salt and pepper to taste
1 fresh chili pepper, sliced thinly
1 teaspoon fresh oregano, minced
1 small red onion, thinly sliced
1 tablespoon capers, chopped
1. Heat an indoor or outdoor grill to medium heat. Drizzle a little olive oil on the tuna fillet on both sides. Season with salt and pepper. Grill on both sides until golden, leaving the middle a little pink. Turn only once during cooking.
2. In a bowl, toss the tomatoes with 3 tbsp. olive oil, salt, chili pepper, oregano, onion, and capers. Gently add the grilled tuna, breaking it with your finger tips. Toss gently to coat and serve.
This is one of the easiest and very flavorful dishes that can be served as an entree or as an appetizer, served with crostini bread. It can also be served as a main salad over field greens.