Equipment
Ingredients
Salad Base
- 300 g tuna steak, sushi-grade, patted dry
- 250 g new potatoes, scrubbed
- 150 g cherry tomatoes, halved
- 100 g baby spinach, washed and dried
- 10 ml olive oil
Anchovy-Tomato Dressing
- 10 g anchovy fillets, finely chopped
- 1 garlic, minced
- 60 ml tomato juice
- 15 ml extra virgin olive oil
- 15 ml red wine vinegar
- black pepper, freshly ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 465 kcal
- Protein
- 41 g
- Carbohydrates
- 29 g
- Fat
- 21 g
- Fiber
- 5 g
- Sugar
- 5 g
- Sodium
- 119 mg
- Saturated Fat
- 4 g
- Monounsaturated Fat
- 12 g
- Polyunsaturated Fat
- 4 g
- Cholesterol
- 60 mg
- Potassium
- 1468 mg
- Calcium
- 101 mg
- Iron
- 4.6 mg
- Magnesium
- 159 mg
- Phosphorus
- 514 mg
- Zinc
- 1.8 mg
- Vitamin A
- 1225 mcg
- Vitamin C
- 71 mg
- Vitamin D
- 8.6 mcg
- Vitamin E
- 4.5 mg
- Vitamin K
- 253 mcg
- Vitamin B6
- 1.2 mg
- Vitamin B12
- 14.2 mcg
- Thiamin
- 0.54 mg
- Riboflavin
- 0.55 mg
- Niacin
- 15.6 mg
- Folate
- 125 mcg
- Water
- 287 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the new potatoes in a saucepan and cover with salted water. Bring to a boil over medium-high heat and cook until tender when pierced with a fork, about 12 to 15 minutes. Drain well and set aside to cool slightly.
In a mixing bowl, use a fork or whisk to mash the chopped anchovy fillets and minced garlic into a rough paste. Whisk in the tomato juice, red wine vinegar, extra virgin olive oil, and black pepper until the dressing is emulsified.
Brush the tuna steaks lightly with olive oil. Heat a skillet over high heat until very hot. Sear the tuna for 1 to 2 minutes per side for a rare center, aiming for an internal temperature of 46C or 115F if checking with a probe.
Transfer the seared tuna to a cutting board and let it rest for 3 minutes. Once rested, slice the steaks against the grain into thin strips.
Halve the slightly cooled new potatoes. In a large serving bowl, gently toss the potatoes, halved cherry tomatoes, and baby spinach with the anchovy-tomato dressing. Divide the salad among plates and top with the sliced seared tuna.
Chef's Notes
- Always use high-quality, sushi-grade tuna if you intend to serve it rare or seared, as the center remains effectively raw.
- Thoroughly patting the tuna dry with a paper towel before cooking is the most crucial step for achieving a fast, crisp sear without overcooking the center.
- The anchovies in the dressing act as a seasoning rather than a primary flavor, providing a deep umami backbone that enhances the fresh tomatoes and tuna.
- If you prefer your tuna cooked through, reduce the heat to medium after the initial sear and cook for an additional 2 to 3 minutes per side.
Storage
Refrigerator: 1 day — Store dressing and salad components separately; seared tuna is best consumed immediately for optimal texture.
Troubleshooting
Tuna is cooked all the way through, resulting in a dry texture.
Cause: The skillet was not hot enough before adding the fish, requiring a longer cooking time to develop a crust.
Fix: Cannot be fixed, but can be flaked into the salad instead of sliced to mask the texture.
Prevention: Ensure the skillet is thoroughly preheated until lightly smoking, and thoroughly pat the tuna dry before searing.
Dressing lacks depth or tastes unbalanced.
Cause: Anchovies were not mashed finely enough, or the tomato juice was overly sweet.
Fix: Whisk in an extra pinch of salt or a few drops of red wine vinegar to balance the sweetness.
Prevention: Mash the anchovies into a fine paste to ensure even distribution of the umami flavor.
Cultural Context
This dish draws heavily on Mediterranean coastal culinary traditions, where combining fresh catches of oily fish like tuna with acidic, tomato-based accompaniments and robust flavors like garlic and anchovy is a centuries-old practice designed to highlight the natural quality of the seafood.
