Pan-Seared Tuna Steaks With Capers And Oregano

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1/4 cup capers, drained

2 tablespoons chopped oregano

1 small shallot, minced

1 1/2 tablespoons extra-virgin olive oil, plus more for drizzling

Salt and freshly ground pepper

Four 6-ounce, 3/4-inch-thick tuna steaks

4 anchovy fillets, chopped

1 cup dry red wine

2 tablespoons cold unsalted butter, cut into 2 pieces

4 cups packed baby arugula

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