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Clean tuna and remove dark parts.
Combine salt, pepper, dill, thyme, sage and tarragon. Cover tuna with this mixture pressing well against the meat.
Heat ˝ cup olive oil in a skillet and fry tuna, approximately 2 minutes on each side, until a golden crust is formed and center is still red (medium rare).
Remove tuna from skillet and cool.
Cut tuna in thin slices and place them on a serving dish overlapping them slightly. Cover slices with chilis and parsley. Pour remaining olive oil over slices.
Serve with melba toasts.
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