2 x tuna steaks
Sea salt and black pepper
Olive oil (to season)
1/4 cup mayonnaise
1/4 cup creme fraiche
1 teaspoon Dijon mustard
1 tablespoon lemon juice
Grated zest of 1 lemon
1 garlic clove, chopped
1/4 cup parsley, finely chopped
1/4 cup spring onion, finely chopped
1 tablespoon capers, rinsed and drained
Dash of Tabasco sauce, to taste (optional)
Remoulade is like a fancy tartar sauce with some spiciness and no cornichons. It tastes very good with fish and seafood and will be just as good cold, the next day, in a salad.
Pairs well with …..
Lebanese Bread Salad
Hints and Tips
Just as good with smoked salmon. Add some wasabi instead of Tabasco.
Combine all of the remoulade ingredients in small bowl and refrigerate until required.
Season the tuna steaks with olive oil, salt and pepper.
Heat a non stick frypan to medium high heat. Cook the tuna steaks two and a half minutes each side, remove from pan and cover for 10 minutes. The tuna will be pink and tender.
Serve with the remoulade and a wedge of lemon.