4 servings

4 center-cut tuna steaks (each about 6 ounces and 3/4 inch thick)
1 teaspoon canola oil
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper

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 salt
1/3 cup red hot salsa or freshly store-bought salsa
3 tablespoons fresh lime juice
3 tablespoons good olive oil

Heat the oven to 200 degrees. 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 four dinner plates, and bake for about 20 minutes, for rare. If you want the fish cooked to medium, leave it in for a few more minutes.

Meanwhile, for the tomato relish: Mix the tomato, onion, chives, salt, and salsa in a medium bowl. Add the lime juice and olive oil and mix well.

Remove the tuna steaks from the oven and spoon the sauce liberally over and around the steaks. Serve immediately.