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Heat a griddle pan until it is fiercely hot. Rub a film of olive oil over both sides of the tuna and season with salt and pepper. Sear the tuna for 45 to 60 seconds on both sides, or until the flesh is cooked to a depth of about 3 mm. Set on a plate to cool, then place in the fridge to chill.
Sprinkle a tablespoon of olive oil onto the hot griddle pan. Halve the tomatoes lengthways and place them cut side down on the pan. Leave them for about two minutes, or until slightly charred on the underside.
Carefully loosen each tomato and flip them over, cooking for another minute or two until just soft.
Put the hot tomatoes into a bowl and lightly mash them to release the juices. Tear up the soft tomato halves into smaller pieces. Stir in the vinegar and olive oil and season to taste with salt. Allow to cool.
Slice the tuna using a sharp knife and arrange the strips on a platter. Drizzle over the tomato dressing, and scatter the capers and rocket leaves on top. Add a spritz of lemon juice and a generous grinding of black pepper, and drizzle with a little more olive oil. Serve immediately.