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1 1/4 pounds fresh tuna, diced

2 scallions, thinly sliced

12 pitted kalamata olives, coarsely chopped

1 tablespoon salted capers, rinsed and minced

Salt and freshly ground pepper

Extra-virgin olive oil, for brushing

1/4 cup mayonnaise

1 1/2 teaspoons anchovy paste

4 brioche buns, split and toasted

Sliced tomatoes and arugula, for serving

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