Seared Fresh Tuna With Roasted Tomato And Fennel Salad

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Four 6-ounce trimmed fresh tuna steaks, cut 1-inch thick

2 tablespoons coarsely ground pepper


3 tablespoons extra-virgin olive oil

1 large fennel bulb—quartered, cored and thinly sliced lengthwise, some feathry fronds reserved

1 small red onion, thinly sliced

2 tablespoons fresh chives in 1-inch lengths

4 Roasted Tomato Halves

Finely ground pepper

Roasted Tomato Vinaigrette

Fresh chive blossoms, for garnish

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