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Ingredients

• 2 pounds small red potatoes, sliced 1/2 inch thick
• Salt
• 1/2 cup sun-dried tomatoes in oil, drained
• 1/3 cup extra virgin olive oil (EVOO), plus more for drizzling
• Four tuna steaks (6 ounces each)
• 2 tablespoons finely chopped rosemary
• Juice of 1 lemon, plus 2 teaspoons grated peel
• Pepper
• 2 teaspoons anchovy paste
• 1 clove garlic, finely chopped
• 1/2 red onion, chopped
• ;3 ribs celery, finely chopped
• 1/2 cup large green olives, pitted and chopped
• 3 tablespoons capers
• 1/2 cup flat leaf parsley, chopped

Description

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