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Fresh Tuna With Dry-Cured Black Olives

Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 tuna steak, about 3/4 pound and 1 inch thick

1 tablespoon fennel seeds, lightly toasted in a dry pan

1 tablespoon peppercorns

About 1 cup extra-virgin olive oil

1 red onion, finely diced

2 celery stalks, with some leaves, finely diced

2 tablespoons salt-packed capers, soaked in warm water for 10 minutes, drained, and chopped

1/3 cup dry-cured black olives, pitted and chopped

1 clove garlic, chopped

2 anchovy fillets, preferably salt packed, rinsed and chopped

Rounded 1/4 teaspoon sea salt or kosher salt

1/2 teaspoon freshly ground pepper

1 egg yolk

Reserved olive oil, plus extra if needed

Fresh lemon juice

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