Charred Ahi Tuna with Sun-dried Tomato Tapenade and Farrotto Salad

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4 (8 ounce) pieces fresh ahi tuna, bloodline removed

4 tablespoons olive oil

Salt and pepper

Sun-dried Tomato Tapenade, recipe follows

Lemon wedges, as an accompaniment

Farrotto Salad, recipe follows

Sun-dried Tomato Tapenade:

1 cup marinated sun-dried tomatoes

1 cup pitted green olives

2 lemons, zested and juiced

1/2 cup olive oil

2 tablespoons minced garlic

2 tablespoons capers

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh basil

1/2 cup grated Parmesan, Romano or Asiago

1/2 teaspoon fresh ground black pepper

Farrotto:

1/2 medium yellow onion, diced

2 tablespoons minced garlic

2 tablespoons olive oil

1 tablespoon butter

1 cup faro

2 cups water

1/2 cup crumbled feta

4 Roma tomatoes, seeded and chopped

1/2 cup chopped parsley

Salt and pepper