Cut each tomato into quarters and place on a platter with cut sides up. Sprinkle evenly with salt and set aside.
Preheat a large pan to medium heat.
Pat tuna steak dry with a paper towel then season with salt and pepper. Add oil to pan and add tuna, gently pressing so the entire surface touches. Sear for 2 minutes. Using a thin offset spatula, very gently flip the tuna, pressing down gently and searing for another 2 minutes.
When done, transfer tuna to a lipped plate. Pour orange juice and 1 tablespoon of extra-virgin olive oil over the entire steak. Flip occasionally and allow to cool to room temperature, about 8 minutes. Reserve juices.
In a small bowl combine parsley, chives, Thai chilies, garlic, and remaining extra-virgin olive oil. Pour reserved juices into the bowl and mix.
Using a sharp knife, cut steak against the grain into long strips about 1″ wide. Using your hands, gently pull apart at its natural grain lines into chunks the size of a strawberry.
Arrange tomatoes on a platter and garnish with red onion. Place the steak pieces around the tomatoes and spoon dressing over top.
Kumato® is a registered trademark of a Syngenta Group Company
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