Grilled Yellowfin Tuna With Tomato-Herb Salsa

• 4 large fresh plum tomatoes
• 3 tablespoons fresh basil, chopped
• 2 tablespoons fresh oregano, chopped
• 1 shallot, minced
• 2 tablespoons balsamic vinegar
• 1 tablespoon extra virgin olive oil
• 4 - 6 oz tuna steaks (3/4" to 1" thick)
• Kosher salt and fresh ground black pepper, to taste
• olive oil
• Cracked black peppercorns
• 2 cups Mesclun greens, loosely packed

1. Bring medium saucepan of water to boil. Add tomatoes and blanch 30 seconds; drain. Transfer to medium bowl. Cover with cold water; cool.
2. Peel tomatoes. Cut in half; squeeze out juices. Chop tomatoes; transfer to bowl. Add herbs, shallot, vinegar and 1 tbl extra virgin olive oil. Season with salt and pepper. (Can be made 1 hour ahead. Let stand at room temperature.) Prepare grill (medium-high heat) or preheat broiler.
3. Brush fish with oil. Sprinkle with generous amount of peppercorns and kosher salt. Grill until just cooked through, about 4 minutes per side.
4. To plate, serve each portion slightly off-center a 1/2 cup mound of greens.
5. Spoon tomato salsa over.

fresh plum tomatoes, fresh basil, fresh oregano, shallot, balsamic vinegar, extra virgin olive oil, tuna, kosher salt, olive oil, mesclun greens

Taken from www.epicurious.com/recipes/member/views/grilled-yellowfin-tuna-with-tomato-herb-salsa-1201177 (may not work)