Seared Tuna with Potatoes and Anchovy Vinaigrette

Name: Seared Tuna with Potatoes and Anchovy Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 pounds medium Yukon Gold potatoes, scrubbed but not peeled; 4 anchovy fillets, finely chopped; 4 garlic cloves1 minced, 3 chopped; 2 tablespoons finely chopped flat-leaf parsley; Pinch of crushed red pepper; 1/4 cup plus 2 tablespoons sherry vinegar; 3/4 cup extra-virgin olive oil; Salt and freshly ground pepper; 1 large red onion, halved lengthwise and sliced into 1/4-inch wedges; 1 pint cherry or grape tomatoes, halved; 4 pounds tuna steaks, cut 3/4 to 1 inch thick

Servings: persons

1 3/4 pounds medium Yukon Gold potatoes, scrubbed but not peeled
4 anchovy fillets, finely chopped
4 garlic cloves1 minced, 3 chopped
2 tablespoons finely chopped flat-leaf parsley
Pinch of crushed red pepper
1/4 cup plus 2 tablespoons sherry vinegar
3/4 cup extra-virgin olive oil
Salt and freshly ground pepper
1 large red onion, halved lengthwise and sliced into 1/4-inch wedges
1 pint cherry or grape tomatoes, halved
4 pounds tuna steaks, cut 3/4 to 1 inch thick

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

1949

kcal

Calories

127

Fat

Carbs

129

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: 1 3/4 pounds medium Yukon Gold potatoes, scrubbed but not peeled, 4 anchovy fillets, finely chopped, 4 garlic cloves1 minced, 3 chopped, 2 tablespoons finely chopped flat-leaf parsley, and more.

Yes, Seared Tuna with Potatoes and Anchovy Vinaigrette 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!