Seared Tuna with Roasted Tomato Vinaigrette and Fennel Salad

1. 1

   To make the vinaigrette: Combine 2 roasted tomato halves, the tomato juice, vinegar, salt, and pepper in a blender or food processor and puree.

2. 2

   With the machine running, slowly add the olive oil and process until emulsified, then set aside.

3. 3

   To make the salad: Combine the fennel and herbs in a small bowl.

4. 4

   Dress with 1 tablespoon of olive oil, salt, and pepper and mix well.

5. 5

   To cook the tuna and assemble the dish: Heat a large heavy skillet over medium-high heat.

6. 6

   Add the oil.

7. 7

   Season the tuna on both sides with salt and pepper and sear (about 2 minutes per side for rare).

8. 8

   Transfer the tuna to a cutting board and slice thin across the grain.

9. 9

   To serve, arrange the remaining roasted tomato halves on plates, place the tuna slices over the tomatoes, top with fennel salad, and drizzle with tomato vinaigrette.

* Per serving · 4 servings · Values may vary.