Preparation time is 15minutes
Cook time is 20minutes
Total time is 35minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 7tablespoons extra virgin olive oil, 2 tbs for drizzling
- 1 lemon
- 1 pinch salt
- 2tablespoons vegetable oil
- 1/2teaspoons thyme
- 5 small Yukon Gold potatoes, scrubbed
- 60 cup mayonnaise
- 1teaspoons capers, rinsed
- 400grams sushi-grade tuna fillet
Method
Step 1 of 4
Mix 4 tbs of the olive oil, thyme, and zest together. Set aside.
Step 2 of 4
Boil the potatoes about 25 minutes until tender. Drain, cool, peel, and cut into thick slices. Place in a bowl. Drizzle with the remaining 1 tbs olive oil, mix with mayonnaise, and season with salt.
Step 3 of 4
Heat the vegetable oil in a small skillet over high heat. Fry the capers about 2 minutes, until crispy. Drain on paper towels.
Step 4 of 4
Slice the tuna thinly across the grain. Divide the slices among 4 plates. Scatter with capers, sprinkle with salt, and drizzle with olive oil. Add equal amounts of the potatoes to each, and serve immediately.
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