Glazed Horseradish Tuna with Hot Spring Onion Potatoes

Name: Glazed Horseradish Tuna with Hot Spring Onion Potatoes
Yield: Serves Four
Cuisine: United Kingdom
Ingredients: 2 slices of crustless bread, soaked in water; 2 tablespoons horseradish cream; 1 teaspoon white wine vinegar; salt and pepper; 3 teaspoons lemon juice; 1 tablespoon chopped chives; 4 × 150 g (5 oz) tuna steaks; 1 bunch of spring onions, thinly sliced; 2 egg yolks; 150 ml (5 fl oz) olive oil; 675 g (1½ lb) new potatoes

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Keeping it Simple

By Gary Rhodes

Published 2005

About

This horseradish glaze is quite fiery, but the quantity of horseradish cream can be reduced, or increased. Marinated in lemon oil, the hot new potatoes are delicious with this dish, but can be simply rolled in butter instead.

Ingredients

675 g (1½ lb) new potatoes
150 ml (5

Europe
United Kingdom
Dinner
Pescatarian
Spicy
England
Spring

Method

Cook the new potatoes in boiling salted water for approximately 20 minutes until cooked through. Once cooked, drain and halve the potatoes into a bowl. Whisk together 4 tablespoons of the olive oil and the lemon juice, seasoning with salt and pepper. Pour the dressing over the potatoes and mix together well. Cover with clingfilm and keep warm to one side.
Squeeze an