Slow-Cooked Tuna Steaks with Tomato Relish

Tuna steaks

• 4 center-cut tuna steaks (each about 6 ounces and 3/4-inch thick)

• 1 teaspoon canola oil

• 3/4 teaspoon kosher salt

• 3/4 teaspoon freshly ground black pepper

Red Hot Salsa

• 2 cups diced (1/2-inch) tomato

• 1/4 cup finely diced jalapeño or serrano chile (more or less depending on your tolerance)

• 1/3 cup coarsely chopped onion, put in a sieve, rinsed under cold tap water, and patted dry

• 1/3 cup coarsely chopped fresh cilantro

• 1 tablespoon finely chopped garlic

• 1/2 teaspoon kosher salt

• 2 tablespoons fresh lime juice

• 3 tablespoons ketchup

• 2 tablespoons water

Tomato relish

• 3/4 cup diced (1/2-inch) peeled and seeded tomato

• 1/2 cup diced (1/4-inch) sweet onion, such as Vidalia

• 3 tablespoons chopped fresh chives

• 1/4 teaspoon kosher salt

• 1/3 cup Red Hot Salsa or fresh store-bought salsa

• 3 tablespoons fresh lime juice

• 3 tablespoons good-quality olive oil