- 1 dried red Chile pepper
- ground paprika (hot)
- 2 tablespoons Olive oil
- 4 Tuna (each about 150 grams)
- 2 Red onions
- 2 ounces Caper
- 2 ounces Sun-dried tomatoes (in oil)
- 1 tablespoon Balsamic vinegar
- 3 sprigs Oregano
Crumble the chile pepper and mix with paprika. Stir in the oil.
Rinse tuna steaks and pat dry. Cover with chile oil. Refrigerate for 1 hour.
Peel the onions and finely chop. Drain the capers and coarsely chop.
Drain tomatoes, setting aside 2 tablespoons of the oil. Chop tomatoes.
Mix onions, capers and tomatoes in a bowl with the vinegar and tomato oil. Season with salt and pepper.
Rinse oregano. Shake dry, pluck leaves and coarsely chop. Add to the onion mixture and stir to combine.
Remove tuna from marinade. Cook on a very hot grill for 1 minute on each side. The flesh should remain pink inside.
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.