Tomato Salad with Tuna Steaks and Vanilla Dressing

Rinse the tomatoes and cut into thick slices. Peel the onion, halve and cut into fine strips. Rinse the lettuce and gently shake dry.

For vinaigrette, slit the vanilla beans lengthwise and scrape out the marrow. Rinse the lime in hot water, dry it, zest the peel and squeeze the juice. Simmer juice, zest, sugar and vanilla seeds gently in a pot. Stir in 6 tablespoons olive oil and vinegar and season with salt and pepper.

Rinse the tuna, pat dry and cook 1-2 minutes on each side in a hot grill pan in the remaining olive oil. The core at the center should remain raw. Season with salt and pepper.