2 egg yolks
2 teaspoons Dijon mustard
2 teaspoons wholegrain mustard
1 cup vegetable oil
1 teaspoon white wine vinegar
1 tablespoon boiling water
½ teaspoon sea salt
pinch of ground white pepper
5 radishes, finely sliced
2 spring onions, thinly sliced
4 x 150 gram fillets of albacore tuna
1 tablespoon olive oil
sea salt and freshly ground pepper
2 tablespoons micro leaves
1 lemon, cut into wedges
Rémoulade: Place the egg yolks and both mustards in a large bowl and gradually whisk in the oil until thick.
Whisk in the vinegar and boiling water. Season with salt and white pepper. Fold the radishes and spring onion into the rémoulade.
Tuna: Heat a ridged grill or barbecue. Brush both sides of the tuna with olive oil and season with salt and pepper.
Cook for about 3 minutes on each side until golden and caramelised on the outside. It should be rare but warm in the middle.
To serve: Place the fish on warmed plates. Top with a spoonful of the rémoulade, a sprinkle of the micro leaves and a lemon wedge.