Ahi Tuna Cadiz

Directions

1. 1
   In a shallow platter, combine the bread crumbs and chorizo pieces, mixing to distribute evenly.
2. 2
   Cut the tuna into 2-inch thick slices.
3. 3
   Press only 1 side of each tuna fillet into the bread crumb mix.
4. 4
   In a saute pan over medium heat, add 1 tablespoon of oil.
5. 5
   Sear the breaded side of the fillet.
6. 6
   Turn over and sear the other side for 2 minutes (keeping it rare) and reserve.
7. 7
   To the pan, add the remaining olive oil and saute the garlic until fragrant.
8. 8
   Pour in the vinegar and white wine, and reduce the liquid by half.
9. 9
   Whisk in the butter and remove the pan from the heat.
10. 10
    Season with salt and pepper.
11. 11
    To serve, place the potatoes on the center of a plate, stack the tuna fillet on top and add sauce lightly over and around the tuna.
12. 12
    In a small saucepot, add the red potatoes and enough water to cover and add a generous amount of salt.
13. 13
    Bring to a boil, then reduce to a simmer.
14. 14
    When the potatoes are tender, strain and allow to cool.
15. 15
    Cut the cooled potatoes in half.
16. 16
    Heat the oil in a small saute pan over medium-high heat and then add the potato halves, cut side down.
17. 17
    Cook until golden on 1 side, then turn over and cook the other side.
18. 18
    Drain onto paper towels, season with salt and pepper, and reserve.