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Pan-Seared Tuna Topped With Fennel Salad

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Ingredients for 2 servings

1/2 medium fennel bulb (fresh anise), thinly sliced

1/4 small red onion, thinly sliced

3 tablespoons olive oil

2 tablespoons orange juice

1 tablespoon white wine vinegar

2 8-ounce tuna fillets (about 1 1/4 inches thick)

olive oil

1/2 cup parsley leaves

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