Seared Tuna Salad With Anchovy Tomato Sauce
Published April 10, 1993
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
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
⅔ cup tomato juice
3 anchovy fillets
4 cloves roasted garlic, peeled
⅛ teaspoon salt, plus more to taste
Freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
26 grams carbs; 47 milligrams cholesterol; 259 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 2 grams fat; 4 grams fiber; 272 milligrams sodium; 33 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
Private Notes
Comments
Made it as instructed and I really loved it. I had to make my own tomato juice since I didn't find any in the grocery store.
Really enjoyed this recipe. I separated the cooked new potatoes from the rest of the salad as I had some particularly good tomatoes and wanted to let those flavours come through. Really fresh, tasty and an incredibly healthy (and quick! so easy!) midweek meal.