Tuna Steaks With Lemon Vinaigrette

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Oxmoor House


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2 tablespoons extra-virgin olive oil

Finely grated zest and juice of 1 lemon

1 small shallot, finely diced

4 tuna steaks, each about 8 ounces and 1 inch thick

1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper

Lemon wedges

1/4 cup small fresh basil leaves or roughly chopped fresh basil leaves

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