Instructions: Sprinkle steaks on both sides with 1/2 teaspoon salt and 1/2 teaspoon peper; place in a 13 X 9 baking dish and drizzle with 1/4 cup olive oil.

Cover and chill 1 hour. Stir together red and yellow tomatoes, vinegar, and 2 tablespoons olive oil. Set aside. cook polenta according to package directions, substituting chicken broth for water; spoon evenly into a lightly greased 13X9 pan. Cool and cut into 18 triangles. cook steaks in a nonstick skillet over medium -high heat 5 minutes on each side or until done. Remove from skillet and keep warm. Saute shallot and garlic in 1/4 cup hot oil in skillet 3-5 minutes or until tender; add tomato mixture and cook, stirring constantly, just until thoroughly heated. Stir in chopped herbs, cook 30 seconds. Stir in remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Serve immediately with tuna and polenta. Southern Living,

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