Pipirrana con Atun

• 3/4 lb. fresh tuna loin
• 1 medium cucumber
• 3 plum tomatoes
• 1 medium onion
• 1 green bell pepper
• 1 red bell pepper
• 1/2 c. spanish extra-virgin olive oil
• 2 tbsp. spanish extra-virgin oilve oil
• .13 c. spanish sherry vinegar
• Sea salt

1. Cut the cucumber, tomato, onion, and peppers into 1/2-inch pieces.
2. Combine the vegetables in a large bowl.
3. Toss with 1/2 cup of the olive oil and the vinegar.
4. Season with salt and set aside.
5. Heat the remaining 1 tablespoon of olive oil in a medium skillet over medium-high heat.
6. Place the tuna in the pan and sear on all four sides, allowing the center to stay rare.
7. Transfer the tuna to a cutting board and slice 1/2-inch thick pieces.
8. Spread the vegetables on a small plate and lay the slices of tuna on top.
9. Drizzle with remaining tablespoon of olive oil and season to taste with salt.

tuna loin, cucumber, tomatoes, onion, green bell pepper, red bell pepper, olive oil, oilve oil, spanish sherry vinegar, salt

Taken from www.delish.com/recipefinder/pipirrana-atun-1 (may not work)