Tuna with tomato-basil sauce

Grate tomatoes, remove seeds and cut flesh into tiny blocks. Put a few basil leaves on top of each other, roll them up as a 'cigar' and cut them into thin strips with a sharp, smooth knife. Mix oil and vinegar in saucepan. Add tomato cubes, shallots, capers and basil. Store mixture (= antiboise) covered at room temperature.

Dry the tuna steaks, sprinkle with salt and pepper. Cut through Ciabatta longitudinally and cut sections with 2 tbsp olive oil. Cut halves of bread into halves and place them next to each other on the cutting edge on the barbecue. Spread bread in 1-2 min. Tuna on barbecue in 2 min. Per side rosé grilling. Put tapenade on grilled tuna. Pan with antiboise on the side on barbecue so that mixture is lukewarm. Stir and season with salt and pepper. Place Antiboise in four deep warm plates and put tuna on it. Add roasted bread separately.