TUNA STEAKS WITH OLIVE MAYONNAISE AND WEDGES

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.