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1
In a shallow platter, combine the bread crumbs and chorizo pieces, mixing to distribute evenly.
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2
Cut the tuna into 2-inch thick slices.
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3
Press only 1 side of each tuna fillet into the bread crumb mix.
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4
In a saute pan over medium heat, add 1 tablespoon of oil.
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5
Sear the breaded side of the fillet.
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6
Turn over and sear the other side for 2 minutes (keeping it rare) and reserve.
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7
To the pan, add the remaining olive oil and saute the garlic until fragrant.
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8
Pour in the vinegar and white wine, and reduce the liquid by half.
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9
Whisk in the butter and remove the pan from the heat.
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10
Season with salt and pepper.
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11
To serve, place the potatoes on the center of a plate, stack the tuna fillet on top and add sauce lightly over and around the tuna.
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12
In a small saucepot, add the red potatoes and enough water to cover and add a generous amount of salt.
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13
Bring to a boil, then reduce to a simmer.
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14
When the potatoes are tender, strain and allow to cool.
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15
Cut the cooled potatoes in half.
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16
Heat the oil in a small saute pan over medium-high heat and then add the potato halves, cut side down.
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17
Cook until golden on 1 side, then turn over and cook the other side.
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18
Drain onto paper towels, season with salt and pepper, and reserve.
