Tuna with orzo salad

Tuna with herb dressing: 
4 one-inch-thick tuna steaks, (about 4 ounces each)
Coarse salt and freshly ground pepper 
 2 tablespoons extra-virgin olive oil, plus more for grill / pan
 Zest and juice of 1 lemon 
6 anchovy fillets, cut into thirds 
1 medium clove garlic, finely chopped 
1 tablespoon coarsely chopped fresh oregano
1 tablespoon coarsely chopped fresh basil 

Preheat a ridged stovetop grill pan or outdoor grill. Season tuna with salt and pepper. Brush grill pan or grill with oil. 

Grill tuna until well browned but still rare, about 2 minutes per side; the flesh will be firm and tight. (For medium rare, cook 1 minute more, until the flesh begins to pull apart. For medium, cook 2 minutes more, until the flesh flakes apart.)   

Meanwhile, in a small saucepan, combine lemon zest and juice, anchovies, oil, and garlic. Bring to boil over medium heat, remove from heat, and stir in oregano and basil. Serve immediately with sauce spooned over tuna. 

Orzo salad: 
4 cups chicken broth 
1 1/2 cups orzo 
1 (15-ounce) can chick peas, drained and rinsed 
1 1/2 cups tomatoes
3/4 cup finely chopped red onion 
1/2 cup chopped fresh basil leaves 
1/4 cup chopped fresh mint leaves
Salt and freshly ground black pepper  
Dressing: 1/2 cup red wine vinegar, 1/4 cup fresh lemon juice,  2 teaspoons honey, 2 teaspoons salt, 3/4 teaspoon freshly ground black pepper, 1 cup extra-virgin olive oil

Cook orzo in broth according to package. Once done, cool in freezer while you make the fish (above). 

Once cool, add chick peas, tomatoes, onion, basil, mint, S&P, and dressing.