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

1. Place the potatoes in a medium-size saucepan and cover with cold water.
2. Cook over medium heat until tender, about 12 minutes.
3. Drain, let cool and cut into quarters.
4. Set aside.
5. Heat a large, heavy-bottomed nonstick skillet over medium heat.
6. Add the olive oil.
7. Add the tuna, sear on all sides, about 3 minutes.
8. Set aside.
9. Toss the potatoes, tomatoes and spinach together.
10. Combine the tomato juice, anchovy fillets, roasted garlic, salt and pepper to taste in a blender.
11. Blend until smooth.
12. Divide the salad among 4 plates.
13. Top each with some of the tuna.
14. 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)