Fennel Pollen–Crusted Albacore with Piperade

Ingredients

• 1/4 cup extra-virgin olive oil, divided, plus more for serving
• 1 teaspoon chopped fresh thyme
• 2 bulbs fennel, cut into thin strips (1½ pounds before trimming)
• 1 sweet yellow onion, cut into thin strips
• 1 pound sweet bell peppers (the more colors the better), cut into thin strips
• 6 cloves garlic, cut paper thin
• 2 cups dry white wine
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh chives
• 2 teaspoons chopped fresh mint
• 2 teaspoons chopped fresh basil
• 2 large heirloom tomatoes (1½ pounds), cut into small chunks
• Zest of 1 lemon and 1 orange
• 4 (6-ounce) pole-and-line-caught albacore tuna pieces
• 3 tablespoons fennel pollen (or fennel seeds ground into powder)
• 1 cup small arugula leaves