Seared tuna steaks with anchovy sauce recipe
 This simple fish supper is a healthy and quick mid-week dinner option. 300g/10½oz new potatoes, scrubbed 150g/5½oz bobby or green beans, topped and tailed150g/5½oz sprouting broccoli 100g/3½oz shelled fresh peas1 tbsp olive oilsalt and freshly ground black pepper 300g/10½oz new potatoes, scrubbed 150g/5½oz bobby or green beans, topped and tailed 150g/5½oz sprouting broccoli 100g/3½oz shelled fresh peas 1 tbsp olive oil salt and freshly ground black pepper 5 anchovy fillets in olive oil½ tsp chopped fresh rosemary½ lemon, juice only3 tbsp olive oil 5 anchovy fillets in olive oil ½ tsp chopped fresh rosemary ½ lemon, juice only 3 tbsp olive oil 1 tbsp olive oil2 x 160g/5¾oz yellowfin tuna steaks, at room temperature sea salt 1 tbsp olive oil 2 x 160g/5¾oz yellowfin tuna steaks, at room temperature sea salt Method To make the vegetables, place the potatoes in a saucepan of salted water and bring to the boil. Simmer until just cooked and drain. In another saucepan of boiling salted water, cook the bobby beans for 5 minutes. Add the sprouting broccoli and peas, cook for a further 2 minutes and drain. Cut the new potatoes in half and place in a large bowl with the broccoli, beans and peas. Add the oil and season lightly with salt and pepper. To make the sauce, use a pestle and mortar to crush the anchovies until completely broken up. Add the rosemary and lemon juice, mixing well with the pestle in a circling motion. Gradually add the oil, mixing until the sauce is emulsified. To make the tuna, rub the oil on to each tuna steak and season with a little sea salt. Cook each steak in a very hot dry frying pan for 2 minutes, then turn over and cook for 1 minute. Transfer to a chopping board and cut into 5mm/¼in slices against the grain. To serve, place the vegetables on warmed plates and top with the tuna slices. Drizzle over the sauce and serve immediately. To make the vegetables, place the potatoes in a saucepan of salted water and bring to the boil. Simmer until just cooked and drain. In another saucepan of boiling salted water, cook the bobby beans for 5 minutes. Add the sprouting broccoli and peas, cook for a further 2 minutes and drain. Cut the new potatoes in half and place in a large bowl with the broccoli, beans and peas. Add the oil and season lightly with salt and pepper. To make the vegetables, place the potatoes in a saucepan of salted water and bring to the boil. Simmer until just cooked and drain. In another saucepan of boiling salted water, cook the bobby beans for 5 minutes. Add the sprouting broccoli and peas, cook for a further 2 minutes and drain. Cut the new potatoes in half and place in a large bowl with the broccoli, beans and peas. Add the oil and season lightly with salt and pepper. To make the sauce, use a pestle and mortar to crush the anchovies until completely broken up. Add the rosemary and lemon juice, mixing well with the pestle in a circling motion. Gradually add the oil, mixing until the sauce is emulsified. To make the sauce, use a pestle and mortar to crush the anchovies until completely broken up. Add the rosemary and lemon juice, mixing well with the pestle in a circling motion. Gradually add the oil, mixing until the sauce is emulsified. To make the tuna, rub the oil on to each tuna steak and season with a little sea salt. Cook each steak in a very hot dry frying pan for 2 minutes, then turn over and cook for 1 minute. Transfer to a chopping board and cut into 5mm/¼in slices against the grain. To make the tuna, rub the oil on to each tuna steak and season with a little sea salt. Cook each steak in a very hot dry frying pan for 2 minutes, then turn over and cook for 1 minute. Transfer to a chopping board and cut into 5mm/¼in slices against the grain. To serve, place the vegetables on warmed plates and top with the tuna slices. Drizzle over the sauce and serve immediately. To serve, place the vegetables on warmed plates and top with the tuna slices. Drizzle over the sauce and serve immediately.