Seared Tuna Salad With Anchovy Tomato Sauce Recipe

Name: Seared Tuna Salad With Anchovy Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 small new potatoes; 1 teaspoon olive oil; 1 pound tuna steak, cut into 1-inch pieces; 2 tomatoes, cored and cut into wedges; 4 cups cleaned spinach leaves; ⅔ cup tomato juice; 3 anchovy fillets; 4 cloves roasted garlic, peeled; ⅛ teaspoon salt, plus more to taste; Freshly ground pepper to taste

Servings: persons

10 small new potatoes
1 teaspoon olive oil
1 pound tuna steak, cut into 1-inch pieces
2 tomatoes, cored and cut into wedges
4 cups cleaned spinach leaves
⅔ cup tomato juice
3 anchovy fillets
4 cloves roasted garlic, peeled
⅛ teaspoon salt, plus more to taste
Freshly ground pepper to taste

1
Place the potatoes in a medium-size saucepan and cover with cold water.
2
Cook over medium heat until tender, about 12 minutes.
3
Drain, let cool and cut into quarters.
4
Set aside.
5
Heat a large, heavy-bottomed nonstick skillet over medium heat.
6
Add the olive oil.
7
Add the tuna, sear on all sides, about 3 minutes.
8
Set aside.
9
Toss the potatoes, tomatoes and spinach together.
10
Combine the tomato juice, anchovy fillets, roasted garlic, salt and pepper to taste in a blender.
11
Blend until smooth.
12
Divide the salad among 4 plates.
13
Top each with some of the tuna.
14
Drizzle the sauce over all and serve immediately.

461

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 10 small new potatoes, 1 teaspoon olive oil, 1 pound tuna steak, cut into 1-inch pieces, 2 tomatoes, cored and cut into wedges, and more.

Yes, Seared Tuna Salad With Anchovy Tomato Sauce falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Seared Tuna Salad With Anchovy Tomato Sauce

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