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Seared Tuna with Olive-Tapenade Vinaigrette and Arugula
- 1/2 cup chopped mixed-olive tapenade
- 1/2 cup chopped red onion
- 1/2 cup chopped fresh basil
- 5 tablespoons extra-virgin olive oil plus additional for brushing
- 1/4 cup white balsamic vinegar
- 2 teaspoons finely grated lemon peel
- 8 1/2-inch-thick diagonal baguette slices
- 4 6-ounce ahi tuna steaks (each about 3/4 to 1 inch thick)
- 4 cups (packed) baby arugula
Directions:View on Bon Appetit
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