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; 6 garlic cloves; ½ teaspoon red chili-garlic sauce (may add more); ⅓ cup chicken stock; 2 tablespoons lemon juice, fresh; ¼ cup parsley; 1 tablespoon rosemary; ¼ cup olive oil, divided; 8 medium yukon gold potatoes; 2 onions, quartered; 2 tuna steaks

Servings: persons

1
Heat oven to 400 deg.
2
In a blender, puree first eight ingredients but only using 3 T of the olive oil.
3
In a large roasting pan, toss the potatoes and onion with the puree.
4
Season with salt and pepper and spread them into an even layer.
5
Roast for 35 minutes.
6
Stirring twice.
7
In a skillet, add 1 T. oil.
8
Season the tuna with salt and pepper.
9
cook over high heat for about 6 minutes just on one side.
10
then turn and 2 minutes on the other side.
11
Set the tuna steaks on the vegetables and roast for 6 minutes.
12
Serve tuna with vegetables.

681

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 6 anchovy fillets, 6 garlic cloves, ½ teaspoon red chili-garlic sauce (may add more), ⅓ cup chicken stock, 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.

That's it — enjoy your meal!

Seared Tuna With Anchovy Roasted Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions