Seared Tuna with Anchovy-Roasted Vegetables
- 6 anchovy fillets, rinsed
- 6 garlic cloves, smashed
- 1 dried red chile, seeded and chopped
- 1/3 cup chicken stock or canned low-sodium broth
- 2 tablespoons fresh lemon juice
- 1/4 cup coarsely chopped flat-leaf parsley
- 1 tablespoon rosemary leaves
- 1/4 cup extra-virgin olive oil
- 8 medium Yukon Gold potatoes (about 2 pounds), cut into 3/4-inch wedges
- 8 cipollini onions, trimmed, or 4 small yellow onions, halved
- 2 fennel bulbs (about 1 pound each) halved, cored and cut lengthwise into 1-inch wedges
- Salt and freshly ground pepper
- Eight 7-ounce tuna steaks (1 inch thick)
- Preheat the oven to 400.
- In a blender, puree the anchovies, garlic, chile, chicken stock, lemon juice, parsley, rosemary and 3 tablespoons of the olive oil until smooth.
- In a large roasting pan, preferably nonstick, toss the potatoes, onions and fennel with the anchovy puree.
- Seasons with salt and pepper and spread them in an even layer.
- Roast for about 35 minutes, stirring twice, or until just tender.
- Divide the remaining 1 tablespoon of oil between 2 large nonstick skillets.
- Season the tuna with salt and pepper, add 4 steaks to each pan and cook over high heat until nicely browned, about 6 minutes.
- Turn and cook for 1 minute.
- Set the tuna steaks, browned side up, on the vegetables and roast for about 6 minutes, or until the tuna is cooked through.
- Arrange the tuna and vegetables on a large platter and serve.
anchovy, garlic, red chile, chicken stock, lemon juice, flatleaf parsley, rosemary, extravirgin olive oil, potatoes, onions, fennel bulbs, salt, eight
Taken from www.foodandwine.com/recipes/seared-tuna-with-anchovy-roasted-vegetables (may not work)