Seared Tuna With Anchovy-Roasted Vegetables

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6 anchovy fillets, rinsed

6 garlic cloves, smashed

1 dried red chile, seeded and chopped

1/3 cup chicken stock or canned low-sodium broth

2 tablespoons fresh lemon juice

1/4 cup coarsely chopped flat-leaf parsley

1 tablespoon rosemary leaves

1/4 cup extra-virgin olive oil

8 medium Yukon Gold potatoes (about 2 pounds), cut into 3/4-inch wedges

8 cipollini onions, trimmed, or 4 small yellow onions, halved

2 fennel bulbs (about 1 pound each) halved, cored and cut lengthwise into 1-inch wedges

Salt and freshly ground pepper

Eight 7-ounce tuna steaks (1 inch thick)

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