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Herb Crusted Seared Tuna, Avocado, with Herb, Sundried Tomato, and Caper Relish on Toasted Brioche Roll

Four Sandwiches

2 tablespoons Herbs de Provence
1 teaspoon freshly ground black pepper, or more to taste
Coarse salt, to taste
About 3/4 to 1 pound fresh tuna fillet, dark meat removed
Grape seed or safflower oil for searing
4 brioche rolls, toasted
Unsalted butter, to taste
1 avocado, halved and sliced and rolled in fresh lemon juice

For the relish:

1 small bunch fresh chives, chopped
5 sundried tomatoes, packed in oil, drained and minced
1 to 2 tablespoons capers, drained
2 scallions, trimmed and sliced
6 or 7 leaves fresh basil, torn
About 2 tablespoons olive oil for blending

To prepare:

In a mortar and pestle, crush herbs de Provence and pepper together until blended. Generously pat the herb mixture onto the entire surface of the tuna and place in the refrigerator for thirty to forty minutes.
In a heavy skillet over high heat, coat the bottom with a thin layer of oil, add tuna and using tongs, sear until all the sides are golden, about one minute per side (it will be bright pink in the center). The cooking time will depend on the thickness and the temperature of the fish, about three to four minutes total. Place the tuna on a plate and refrigerate for ten minutes. Transfer the fish to a cutting board and using a very sharp knife, cut into one-quarter-inch thick slices, and refrigerate until sandwich assembly.
Meanwhile, working with a mini chop add chives, sundried tomatoes, capers, scallions, and basil, chop briefly, then add just enough oil through the feeding tube until the mixture is blended. Taste and adjust the seasonings. Can be done ahead and refrigerated.
To assemble, toast the rolls and coat them with butter. Arrange the tuna and avocado slices on the toast, spoon relish over the avocado, then top with other half of the roll and enjoy!

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