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Grilled Tuna With Tomato And Cucumber Salad


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1/4 cup extra-virgin olive oil, plus more for brushing

2 tablespoons red wine vinegar

Salt and freshly ground pepper

2 1/2 pounds tomatoes, cut into 1/2-inch dice

2 scallions, thinly sliced

1 large cucumber—peeled, seeded and sliced crosswise 1/4 inch thick

1 small red onion, thinly sliced

1 cup torn basil leaves

1 1/2 tablespoons Dijon mustard

1 1/2 tablespoons balsamic vinegar

1 tablespoon hot water

Four 6-ounce tuna steaks

2 teaspoons dried oregano

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