4 fresh tuna steaks

3 tbsps fresh mint -- chopped

1/2 c extra virgin olive oil

2 tbsps lime juice

1 tbsp wine vinegar (or more to taste)

1 tbsp fresh parsley -- min

2 med shallots -- minced

6 roma tomatoes -- seeded and diced

3 cloves garlic, briefly blanched -- minced

salt and pepper

Sprinkle tuna with pepper and coat with 1-2 T. olive oil. Cover with plastic wrap and refrigerate until ready to cook. Combine the remaining ingredients in a small bowl. Taste and correct the seasonings, adding salt and pepper to taste. Grill tuna approximately 4 minutes per side and serve with some of the vinaigrette spooned across each steak and garnish with mint sprigs. In place of the mint you may use a combination of mint and basil.