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Preheat the oven to 425°F. Arrange olives, tangerine, and onions on a large, parchment paper-lined baking sheet and roast until onions are just browning, 10 to 15 minutes. Toss gently, scatter tuna over the top, season with salt and pepper and continue roasting until tuna is just cooked through, 8 to 10 minutes more. Squeeze tangerine over tuna, onions and olives. Sprinkle with reserved zest; toss well and serve.