1 Crumble the chile pepper and mix with paprika. Stir in the oil.
2 Rinse tuna steaks and pat dry. Cover with chile oil. Refrigerate for 1 hour.
3 Peel the onions and finely chop. Drain the capers and coarsely chop.
4 Drain tomatoes, setting aside 2 tablespoons of the oil. Chop tomatoes.
5 Mix onions, capers and tomatoes in a bowl with the vinegar and tomato oil. Season with salt and pepper.
6 Rinse oregano. Shake dry, pluck leaves and coarsely chop. Add to the onion mixture and stir to combine.
7 Remove tuna from marinade. Cook on a very hot grill for 1 minute on each side. The flesh should remain pink inside.
8 Place tuna on a cutting board and coarsely tear or cut. Mix tuna with onion-caper mixture and let the flavors meld for 15 minutes (marinate). Serve.