Pan Seared Tuna

Made with Roasted Small Baby Potatoes and Salsa Verde. Recipe courtesy of Chef david Nielson from The Black Door Bar & Bistro, Montpelier, Vermont.

Tuna Ingredients

Two 5-6 oz. tuna steaks
1 tsp cooking oil
Salt
Cracked black pepper

Tuna Directions

Heat skillet to a medium high heat. Add 1 tsp of cooking oil. Season tuna with salt and cracked black pepper. Place tuna in skillet and depending on the size and cut of the tuna, cook for about 30 seconds on each side. This will give you a rare piece of tuna, which is the way I would recommend eating it.

Potatoes Ingredients

12 small baby potatoes
2 tablespoons olive oil
Salt
Pepper
Garlic

Potatoes Directions

Cut potatoes in half and place in mixing bowl. Add olive oil, salt, pepper and chopped garlic to taste. Mix well to ensure that all the potatoes are coated with the seasoned oil. Place on a cookie sheet and bake in the oven at 350 degrees for 25-30 minutes or until soft.

Salsa VerdeIngredients

1 shallots
1/4 cup capers
1/2 bunch of parsley
1-3 anchovies
2 tsp. dijon mustard
1 tablespoon olive oil
Lemon juice

Salsa Verde Directions

Mix all ingredients in a food processor, or cut together with a knife, until all ingredients are mixed well. Make sure not to over mix. You want this salsa to be chunky.

To plate, place tuna over roasted baby potatoes tossed with arugula greens and sliced shallots. Serve with the Salsa Verde.