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  • 2 tablespoons vegetable oil

  • 12 ounces thick cut sushi-grade tuna

  • Salt and pepper

  • 1 cup oil-packed sun-dried tomatoes

  • 1 lemon, juiced and zested

  • 6 anchovy filets

  • 2 green onions, roughly chopped

  • 12 to 20 mini pitas cut in half lengthwise to resemble a mini hamburger bun


  • 1.

    Place a skillet with a heavy bottom over high heat. Add oil and when the pan is smoking hot, season tuna with salt and pepper on all sides and sear it for about 15-20 seconds per side. It should be very rare in the centre. With a very sharp knife cut into thin slices.

  • 2.

    Put the sun-dried tomatoes, lemon zest and juice, anchovies and green onions into the bowl of a food processor and puree until thoroughly mixed but still a bit chunky. Spread a bit of the sun-dried tomato puree onto the bottom of a pita. Lay a slice of tuna over it and cover with a pita top.

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