Yield: 4 servings. 4 4-oz. Grade A tuna steaks 2 Tbsp. extra-virgin olive oil as needed, salt and pepper2 cups mizuna greens VINAIGRETTE: 2 shallots, minced 1 Tbsp. minced fresh garlic as needed, salt and pepper 3 Tbsp. balsamic vinegar juice from 1/2 lemon 2 Tbsp. chopped fresh thyme 1/2 cup extra-virgin olive oil 5 kalamata olives, chopped RELISH: 1 yellow bell pepper 1 red bell pepper 1 orange bell pepper 2 green Anaheim peppers 2 tsp. minced fresh garlic 4 large sweet basil leaves ...

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