Cut up the potatoes into large chunks and put them in a microwave safe bowl. Microwave them until they are easy to stick a fork into. We like them a little lumpy you might like them mushy. Let them get as soft as YOU want. While the potatoes are in the microwave cut the onion into thin strips aka julienne. Bust up the potatoes and form them into thick pancake looking portions. We like the skins included. At this point you can spice up the potatoes if you want. I just added some grated parmesan cheese. But, hey, you're the chef so anything goes.

Put skillet on at medium high and add the butter and the half of the onions. Spread the onions in separate groups that are the size of the potato portions and lay a potato portion on each group of onions. Put the rest of the onions on the potatoes and gently press them on. Put another skillet on at medium high and add half butter and half EVOO. Put your spices on the tuna steaks and gently press them onto the tuna with a broad knife or spatula.

When the onions under the potatoes are starting to get brown turn them over and add the tuna to the other skillet. Depending on how well done you like your tuna cooked and how thick the steaks are it will take 1-5 minutes per side. When they are browned on the outside but still mushy to a poke they are damn near raw in the middle. Mushy is raw in the middle. Just starting to get firm is pink in the middle. Firm is done all the way through.

The potato timing isn't as critical as the tuna timing so when the tuna is done the way that you like it then the potatoes are ready. Put your Pan Seared Tuna with Quick Hashbrowns on the plates and enjoy your dinner.