Mediterranean Rice Salad With Seared Tuna

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1 1/2 cups long-grain rice

1 small red onion, chopped

1 large tomato, seeded and cut into 1/2-inch dice

1 red bell pepper, seeds and ribs removed, cut into 1/2-inch dice

1/2 cup black olives, such as Kalamata, halved and pitted

3 tablespoons chopped flat-leaf parsley

1 teaspoon dried thyme

3 tablespoons white-wine vinegar

1 1/2 teaspoons Dijon mustard

1 clove garlic, minced

1 1/2 teaspoons salt

3/4 teaspoon fresh-ground black pepper

1/3 cup plus 1 tablespoon olive oil

4 tuna steaks, about 1/2 inch thick (1 1/2 pounds in all)

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