Grilled Tuna Steak With Provencal Vinaigrette

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1 large tomato

12 pitted olives, such as Manzanilla

2 shallots

1 roasted red pepper (from a jar)

1/4 cup capers

Leaves from 2 stems thyme

1/2 lemon

1/2 teaspoon sherry vinegar

1/4 cup extra-virgin olive oil

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Four 6- to 8-ounce tuna steaks, 1 inch thick

3 tablespoons extra-virgin olive oil


Freshly ground black pepper

12 scallions or small spring onions

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