Seared Tuna with Anchovy-Roasted Vegetables Recipe

Name: Seared Tuna with Anchovy-Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 anchovy fillets, rinsed; 6 garlic cloves, smashed; 1 dried red chile, seeded and chopped; 1/3 cup chicken stock or canned low-sodium broth; 2 tablespoons fresh lemon juice; 1/4 cup coarsely chopped flat-leaf parsley; 1 tablespoon rosemary leaves; 1/4 cup extra-virgin olive oil; 8 medium Yukon Gold potatoes (about 2 pounds), cut into 3/4-inch wedges; 8 cipollini onions, trimmed, or 4 small yellow onions, halved; 2 fennel bulbs (about 1 pound each) halved, cored and cut lengthwise into 1-inch wedges; Salt and freshly ground pepper; Eight 7-ounce tuna steaks (1 inch thick)

Servings: persons

6 anchovy fillets, rinsed
6 garlic cloves, smashed
1 dried red chile, seeded and chopped
1/3 cup chicken stock or canned low-sodium broth
2 tablespoons fresh lemon juice
1/4 cup coarsely chopped flat-leaf parsley
1 tablespoon rosemary leaves
1/4 cup extra-virgin olive oil
8 medium Yukon Gold potatoes (about 2 pounds), cut into 3/4-inch wedges
8 cipollini onions, trimmed, or 4 small yellow onions, halved
2 fennel bulbs (about 1 pound each) halved, cored and cut lengthwise into 1-inch wedges
Salt and freshly ground pepper
Eight 7-ounce tuna steaks (1 inch thick)

1
Preheat the oven to 400.
2
In a blender, puree the anchovies, garlic, chile, chicken stock, lemon juice, parsley, rosemary and 3 tablespoons of the olive oil until smooth.
3
In a large roasting pan, preferably nonstick, toss the potatoes, onions and fennel with the anchovy puree.
4
Seasons with salt and pepper and spread them in an even layer.
5
Roast for about 35 minutes, stirring twice, or until just tender.
6
Divide the remaining 1 tablespoon of oil between 2 large nonstick skillets.
7
Season the tuna with salt and pepper, add 4 steaks to each pan and cook over high heat until nicely browned, about 6 minutes.
8
Turn and cook for 1 minute.
9
Set the tuna steaks, browned side up, on the vegetables and roast for about 6 minutes, or until the tuna is cooked through.
10
Arrange the tuna and vegetables on a large platter and serve.

605

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 13 ingredients. The key ingredients include: 6 anchovy fillets, rinsed, 6 garlic cloves, smashed, 1 dried red chile, seeded and chopped, 1/3 cup chicken stock or canned low-sodium broth, and more.

Yes, Seared Tuna with Anchovy-Roasted Vegetables falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Seared Tuna with Anchovy-Roasted Vegetables

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