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1
Preheat the oven to 225.
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2
Put the potatoes in a large pot of water and bring to a boil.
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3
Cook over moderate heat until tender when pierced, about 30 minutes.
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4
Drain and let cool slightly.
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5
Cut the potatoes into 1/2-inch wedges.
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6
Meanwhile, in a small bowl, combine the anchovies with the minced garlic, parsley, crushed red pepper and 2 tablespoons of the vinegar.
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7
Whisk in 1/4 cup of the olive oil and season with salt and pepper.
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8
Heat 1/4 cup of the oil in a very large, nonstick skillet.
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9
Add the chopped garlic and cook until softened.
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10
Add the potatoes, onion and tomatoes and cook over moderately high heat until warmed through, about 4 minutes.
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11
Add the remaining 1/4 cup of vinegar, season with salt and pepper and cook, stirring, for 1 minute.
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12
Transfer the vegetables to a large heatproof platter and keep warm in the oven.
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13
Wipe out the skillet.
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14
Add 2 tablespoons of the olive oil and heat until shimmering.
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15
Season the tuna with salt and pepper and add half of the steaks to the skillet.
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16
Cook the tuna over high heat, turning once, until lightly browned but still pink inside, about 5 minutes.
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17
Transfer the tuna steaks to the platter.
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18
Repeat with the remaining 2 tablespoons of oil and tuna steaks.
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19
Drizzle the anchovy dressing all over the tuna and serve hot, warm or at room temperature.
