Pan-Seared Tuna With Olive Vinaigrette And Roasted Tomatoes

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SHAPE Magazine
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1/2 c. Kalamata olives, pitted and chopped

1/2 c. extra-virgin olive oil

2 tbsp. fresh lemon juice

2 tsp. shallots, chopped

2 tsp. fresh rosemary, chopped

2 tsp. fresh flat-leaf parsley, chopped

1 tsp. anchovy fillets, chopped

1 tsp. capers, drained and chopped

1 tsp. kosher salt, divided

1 1/4 lb. sushi-grade tuna loin

1/2 tsp. freshly ground black pepper

1 tbsp. extra-virgin olive oil

8 roasted tomatoes, halved

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