2 x 160g/5¾oz yellowfin tuna steaks, at room temperature
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.
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