Seared Tuna with Anchovy Roasted Vegetables
Ingredients
- 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)
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