Seared Tuna Salad With Anchovy Tomato Sauce
- 10 small new potatoes
- 1 teaspoon olive oil
- 1 pound tuna steak, cut into 1-inch pieces
- 2 tomatoes, cored and cut into wedges
- 4 cups cleaned spinach leaves
- 23 cup tomato juice
- 3 anchovy fillets
- 4 cloves roasted garlic, peeled
- 18 teaspoon salt, plus more to taste
- Freshly ground pepper to taste
- Place the potatoes in a medium-size saucepan and cover with cold water.
- Cook over medium heat until tender, about 12 minutes.
- Drain, let cool and cut into quarters.
- Set aside.
- Heat a large, heavy-bottomed nonstick skillet over medium heat.
- Add the olive oil.
- Add the tuna, sear on all sides, about 3 minutes.
- Set aside.
- Toss the potatoes, tomatoes and spinach together.
- Combine the tomato juice, anchovy fillets, roasted garlic, salt and pepper to taste in a blender.
- Blend until smooth.
- Divide the salad among 4 plates.
- Top each with some of the tuna.
- Drizzle the sauce over all and serve immediately.
potatoes, olive oil, tuna, tomatoes, cleaned spinach leaves, tomato juice, anchovy, garlic, salt, freshly ground pepper
Taken from cooking.nytimes.com/recipes/6775 (may not work)