Seared Tuna With Avocado And Salsa Verde

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2/3 cup lightly packed flat-leaf parsley leaves

3 tablespoons drained capers

1 clove garlic, smashed

4 teaspoons lemon juice

1 teaspoon anchovy paste

1/2 teaspoon Dijon mustard

3/4 teaspoon salt

1/4 teaspoon fresh-ground black pepper

1/2 cup plus 1 tablespoon olive oil

4 tuna steaks, about 1 inch thick (about 2 pounds in all)

1 avocado, cut into 1/2-inch chunks

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