Seared Tuna and Tomato Fondue

Feature: from culinary student at Johnson & Wales University

Ingredients: Tuna 2 pounds

Salt To taste

Crushed black pepper As needed

Dijon mustard 8 tablespoons

Fine herbes, chopped 3 tablespoons

Canola and olive oil blend 2 ounces

Tomatoes, concassé 15 each (2 pounds)

Garlic cloves, peeled, chopped 2 each

Whole butter 2 ounce

Black olives (optional) ¼ cup

Salt To taste

White pepper, ground To taste

Parsley, washed, squeezed dry, stemmed, chopped

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