Ingredients
Tuna steaks
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4 center-cut tuna steaks (each about 6 ounces and 3/4-inch thick)
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1 teaspoon canola oil
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3/4 teaspoon kosher salt
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3/4 teaspoon freshly ground black pepper
Red Hot Salsa
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2 cups diced (1/2-inch) tomato
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1/4 cup finely diced jalapeño or serrano chile (more or less depending on your tolerance)
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1/3 cup coarsely chopped onion, put in a sieve, rinsed under cold tap water, and patted dry
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1/3 cup coarsely chopped fresh cilantro
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1 tablespoon finely chopped garlic
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1/2 teaspoon kosher salt
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2 tablespoons fresh lime juice
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3 tablespoons ketchup
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2 tablespoons water
Tomato relish
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3/4 cup diced (1/2-inch) peeled and seeded tomato
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1/2 cup diced (1/4-inch) sweet onion, such as Vidalia
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3 tablespoons chopped fresh chives
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1/4 teaspoon kosher salt
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1/3 cup Red Hot Salsa or fresh store-bought salsa
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3 tablespoons fresh lime juice
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3 tablespoons good-quality olive oil
Directions
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Preheat the oven to 200°F. Rub the tuna steaks on both sides with the canola oil and sprinkle them with the salt and pepper. Arrange the steaks on a serving plate, or on 4 dinner plates and bake for about 20 minutes for rare. If you'd like the fish cooked to medium, leave it in for a few more minutes.
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Meanwhile, make the Red Hot Salsa if using for the relish: Mix all the ingredients together in a bowl.
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Make the tomato relish: Mix the tomato, onion, chives, salt, and 1/3 cup salsa together in a medium bowl. (Reserve the remaining salsa in the fridge for another use.) Add the lime juice and olive oil; mix well.
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Remove the tuna steaks from the oven and spoon the sauce liberally over and around them. Serve immediately.