4 tablespoons extra virgin olive oil
3 cloves garlic peeled, sliced thin
5 medium Yukon gold potatoes (boiled in salted water until tender), cut in ½ moon slices
1 large red onion, sliced
1-pint cherry tomatoes, cut in half
4 tablespoons sherry vinegar
4 pounds fresh tuna cut into 8 steaks (skin off)
Sauté potatoes, onions and tomatoes with 3 TBS olive oil and garlic until onions and tomatoes start to wilt. Deglaze with sherry vinegar add the rest of the olive oil and separate onto 8 plates.
Season and grill tuna to medium rare and place on top of the peppers and potatoes. (if you do not have a grill, you can also pan sear in a sauté pan).
Pour 1 tablespoon of anchovy vinaigrette around the plate.
8 anchovy fillets (chopped)
1 teaspoon red pepper flakes
1 small clove garlic, peeled & chopped
¼ cup chopped parsley
½ cup extra virgin olive oil
¼ cup sherry vinegar
Salt and black pepper to taste
Mix all ingredients in a medium bowl and season to taste.