Recipe

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• 6 anchovy fillets
• 6 garlic cloves
• 1/2 tsp red chili-garlic sauce ( may add more)
• 1/3 cup chicken stock
• 2 tbsp lemon juice, fresh
• 1/4 cup parsley
• 1 tbsp rosemary
• 1/4 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. Season with salt and pepper and spread them into an even layer.
• 4 Roast for 35 minutes. Stirring twice.
• 5 In a skillet, add 1 T. oil. Season the tuna with salt and pepper.
• 6 cook over high heat for about 6 minutes just on one side. then turn and 2 minutes on the other side.
• 7 Set the tuna steaks on the vegetables and roast for 6 minutes.
• 8 Serve tuna with vegetables.