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Grilled Niçoise Tuna Steaks

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1/2 cup extra-virgin olive oil

1/2 cup dry white wine

2 1/2 tablespoons dijon mustard

1 tablespoon coarsely chopped thyme leaves

1 tablespoon plus 1 teaspoon ground fennel

2 large shallots, coarsely chopped

10 1-inch-thick tuna steaks (8 ounces each)

Kosher salt and freshly ground pepper

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