Roasted tomato vinaigrette:

2 roasted tomato halves

¼ cup roasted tomato juice, warmed

2 tablespoons balsamic vinegar

Kosher salt and freshly ground black pepper to taste

½ cup extra virgin olive oil

Fennel salad:

1 small fennel bulb, cored and very thinly sliced

½ cup mixed fresh herb leaves (such as tarragon, basil, chervil, dill, parsley)

1 tablespoon extra virgin olive oil

Kosher salt and freshly ground black pepper to taste

Seared tuna:

2 Tablespoons extra virgin olive oil

1½ pounds tuna, cut into 4 1-inch thick steaks

Kosher salt and freshly ground black pepper to taste

4 roasted tomato halves 

To prepare vinaigrette: Combine two 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 prepare fennel salad: Combine the fennel and herbs in a small bowl. Dress with 1 tablespoon of olive oil, salt and pepper and mix well.

To prepare the seared tuna: 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 thinly across the grain.

To plate: Arrange the remaining roasted tomato halves on plates. Place the tuna slices over the tomatoes, top with fennel salad and drizzle with tomato vinaigrette.