02 January 2013,02:10 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
30 minutes

Cooking Time :
1 hour 10 minutes

Preparation Method :

  • Preheat the oven to 200°C (400°F/Gas 6). Toss the potatoes with 2 tablespoons oil in a roasting tin. Bake for 45-50 minutes, or until crisp and golden.
  • Meanwhile, process the egg yolks in a food processor, adding 3 tablespoons of the oil drop by drop.
  • With the motor running, pour in 200 ml of the oil in a thin stream until the mixture thickens and becomes creamy.
  • With the motor still running, add 1 teaspoon of the lemon juice, season with salt and blend for 30 seconds. Stir in the olives, cover and refrigerate.
  • To make the salad, toss the rocket leaves, 2 tablespoons oil and remaining lemon juice in a bowl.
  • Press the rosemary into the tuna steaks.
  • Heat the remaining tablespoon of oil in a large frying pan and sear the tuna steaks over medium-high heat for 2-3 minutes on each side, or until cooked to your liking.
  • Serve with a dollop of olive mayonnaise, some potato wedges and rocket salad.


  • 3 large roasting potatoes, unpeeled and cut lengthways into 8 wedges
  • 350 ml Cooking oil
  • 2 egg yolks, at room temperature
  • 1 tablespoon lemon juice
  • 4 tablespoons pitted black olives, finely chopped
  • 200 grams baby rocket (arugula) leaves
  • 1 tablespoon finely chopped rosemary
  • 400 grams tuna steaks

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