Seared Tuna With Anchovy Roasted Vegetables

• 6 anchovy fillets
• 6 garlic cloves
• 12 teaspoon red chili-garlic sauce (may add more)
• 13 cup chicken stock
• 2 tablespoons lemon juice, fresh
• 14 cup parsley
• 1 tablespoon rosemary
• 14 cup olive oil, divided
• 8 medium yukon gold potatoes
• 2 onions, quartered
• 2 tuna steaks

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.

anchovy, garlic, red chiligarlic, chicken, lemon juice, parsley, rosemary, olive oil, gold potatoes, onions, tuna

Taken from www.food.com/recipe/seared-tuna-with-anchovy-roasted-vegetables-471722 (may not work)