In a shallow platter, combine the bread crumbs and chorizo
pieces, mixing to distribute evenly. Cut the tuna into 2-inch thick slices. Press only 1 side of each tuna fillet
into the bread crumb mix. In a saute pan over medium heat, add 1 tablespoon of oil. Sear
the breaded side of the fillet. Turn over and sear the other side for 2 minutes (keeping it rare) and reserve. To the pan, add the remaining olive oil and saute the garlic until fragrant. Pour in the vinegar and white wine
, and reduce the liquid by half. Whisk
in the butter
and remove the pan from the heat. Season with salt and pepper.
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.