Yellowfin Tuna With Scallions And Ginger

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1 1/2 cups extra-virgin olive oil

1 1/2 pounds fresh yellowfin tuna steaks (at least 1 inch thick), cut into 8 equal pieces

Salt and freshly ground pepper

10 large scallions, thinly sliced

1 1/2 teaspoons minced ginger

3 tablespoons balsamic vinegar

2 tablespoons soy sauce

1 tablespoon ketchup

1/2 tablespoon cold unsalted butter

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