Glazed Horseradish Tuna with Hot Spring Onion Potatoes


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.


  • 675 g ( lb) new potatoes
  • 150 ml (5 fl oz) olive oil
  • 3 teaspoons lemon juice
  • salt and pepper
  • 2 slices of crustless bread, soaked in water
  • 1 teaspoon white wine vinegar
  • 2 egg yolks
  • 2 tablespoons horseradish cream
  • 1 tablespoon chopped chives
  • 4 × 150 g (5 oz) tuna steaks
  • 1 bunch of spring onions, thinly sliced


  • 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 any excess water from the soaked bread and place it in a small bowl or blender with the vinegar and egg yolks. Using an electric hand whisk or the blender, blitz until smooth, slowly pouring in all but a tablespoon of the olive oil, a little at a time, as you would when making mayonnaise. Once mixed in, fold in the horseradish cream and chives and season with salt and pepper.
  • Preheat the grill. Warm an ovenproof frying pan with the remaining olive oil and dry the tuna steaks on kitchen paper. Once hot, fry the tuna steaks for 1-2 minutes on each side before spooning the horseradish cream over generously. Pop the tuna under the grill, glazing to a golden brown.
  • Stir the spring onions into the potatoes and serve with the tuna.

and more

A few salad leaves or sprigs of watercress are the perfect accompaniment to help mop up the horseradish glaze.

A spoonful of fresh peas or broad beans will complete the dish.