Radish and Spring Onion Rmoulade on Tuna
Photography by Manja Wachsmuth.
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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY 2
Our once-a-year special is packed with every recipe you need to make the most of the summer break. From baking and barbecues to fresh salads and sauces that make everything sing with flavour, HOLIDAY has you covered. We’ve even got great nibbles to enjoy with a drink while you dive into our annual puzzle section. This is an issue that sells its socks off, and it isn’t included in the dish subscription—so don’t delay. Get yours in store today and have your most delicious HOLIDAY yet.