Carpaccio of Tuna with Nicoise Vinaigrette

Ingredients

• 6 tablespoons extra-virgin olive oil
• 1/3 cup (1/16-inch dice) eggplant
• 1/3 cup (1/16-inch dice) zucchini
• 1/3 cup (1/16-inch dice) fennel bulb
• 1/3 cup (1/16-inch dice) peeled, seeded ripe tomato
• 2 tablespoons finely chopped pitted Nicoise olives
• 4 teaspoons high-quality red wine vinegar, preferably Chianti
• 1 teaspoon chopped fresh thyme
• 1/8 teaspoon minced garlic
• 3/4 teaspoon fine sea salt
• 1/8 teaspoon freshly ground white pepper
• 2 tablespoons extra-virgin olive oil, or more as needed
• 4 (2 1/2-ounce) slices sushi-grade tuna fillet
• 1 teaspoon fine sea salt

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