Mediterranean Grilled Tuna Steaks and Sicilian-Style Potato Salad Rachael Ray   From Every Day with Rachael Ray June-July 2008 SERVES 4 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 6-ounce tuna steaks 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 1. In a large saucepan, add the potatoes and cold water to cover. Bring to a boil, add salt and cook the potatoes until just tender, 12 to 15 minutes. Drain and return to the saucepan. 2. Meanwhile, in a small bowl, ladle potato cooking water over the sun-dried tomatoes. Let soak for 10 minutes; drain and thinly slice. 3. Preheat a grill or grill pan to medium-high. Drizzle EVOO over the tuna, sprinkle with the rosemary and lemon peel and season with salt and pepper. In a large bowl, whisk together the 1/3 cup EVOO, lemon juice, anchovy paste and garlic. Toss with the potatoes, sun-dried tomatoes, red onion, celery, olives, capers and parsley. 4. Grill the tuna for 3 minutes on each side for medium-rare. Serve with the potato salad.

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