4 tuna steaks (about 1/4 pound each)

2 tablespoons Gefen Olive Oil

4 tomatoes, chopped

1 small red onion, chopped

1 teaspoon minced garlic or 2 cubes Gefen Frozen Garlic

3 tablespoons  Bartenura Balsamic Vinegar

3 tablespoons Alfasi Cabernet Sauvignon or other red wine

1 teaspoon minced rosemary

salt, to taste

black pepper, to taste