Seared Tuna Salad With Anchovy Tomato Sauce

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 Information

  • Nutritional analysis per serving (4 servings)

    255 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 25 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 32 grams protein; 46 milligrams cholesterol; 271 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

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.
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.
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.

25 minutes