- 2 roasted tomato halves
- ¼ cup roasted tomato juice, warmed
- 2 tablespoons red wine vinegar
- Kosher salt and freshly ground black pepper
- ½ cup extra virgin olive oil
- 1 small fennel bulb, cored and very thinly sliced
- ½ cup mixed fresh herb leaves (such as tarragon, basil, chervil, dill, and parsley)
- 1 tablespoon extra virgin olive oil
- Kosher salt and freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 4 1-inch-thick tuna steaks cut from 1½ pounds tuna
- Kosher salt and freshly ground black pepper
- 4 roasted tomato halves
- To make the vinaigrette: Combine 2 roasted tomato halves, the tomato juice, vinegar, salt, and pepper in a blender or food processor and purée. With the machine running, slowly add the olive oil and process until emulsified, then set aside.
- To make the salad: Combine the fennel and herbs in a small bowl. Dress with 1 tablespoon of olive oil, salt, and pepper and mix well.
- To cook the tuna and assemble the dish: Heat a large heavy skillet over medium-high heat. Add the oil. Season the tuna on both sides with salt and pepper and sear (about 2 minutes per side for rare). Transfer the tuna to a cutting board and slice thin across the grain. 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.