Transfer to a medium bowl. Add the tuna, wine and lemon zest, 1/2 cup of the cherry tomatoes and 2 tablespoons each of the olive oil and fennel fronds. Cover and refrigerate for 1 hour.

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While the ahi tuna may be the headliner that draws crowds from Jacksonville to Key West, the supporting cast on Green Marlin’s menu ensures that every diner finds something to delight their palate.

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