Radish and Spring Onion Rmoulade on Tuna

, from Issue #50. August, 2015
Photography by Manja Wachsmuth.
    Radish and Spring Onion Rmoulade on Tuna

    Rémoulade is a mustard mayonnaise often served with celeriac, but is great with any fresh crunchy vegetables, especially radishes.

    Serves: 4

    INGREDIENTS

    Rémoulade
    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

    Tuna
    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

    METHOD

    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. 

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