Tuna mayonnaise

From issue #9.
Photography by Photography by Nick Tresidder.


150 grams tuna in oil, drained
3 anchovies, chopped
1 tablespoon capers
1 teaspoon Dijon mustard
1 clove garlic, crushed
3 egg yolks
100 ml olive oil
50 ml canola oil
1 lemon


Place the tuna, anchovies, capers, mustard, garlic and the egg yolks in a food processor and blend until smooth. Combine the oils in a jug and with the motor running, slowly drizzle into the bowl to form a thick emulsion.

Season and add lemon juice to taste. Transfer to a bowl, cover and refrigerate until needed.

Heat the olive oil in a small saucepan. Squeeze any excess liquid from the capers and add them to the oil. They will spit and sizzle. Stir with a slotted spoon until crisp then remove and drain on paper towels.