Mix the thyme leaves, lemon zest, and extra virgin olive oil together, then set aside.
Boil the potatoes. Drain and peel once cool enough to handle. Cut into thick slices and place in a bowl. Season to taste with salt, add a little of the flavoured olive oil, and mix with the mayonnaise; set aside.
Pat the capers dry with kitchen paper. Fry them in the olive oil for 2 minutes, or until crisp, then drain off the oil.
Pound each piece of tuna between 2 pieces of cling film until uniformly very thin, then peel off the film. Scatter with capers, season to taste, and drizzle over the remaining flavoured olive oil. Serve with the potatoes.
- 1 sprig thyme, leaves chopped
- 2 tsp lemon, finely grated zest
- 5 tbsp extra virgin olive oil
- 5 charlotte potatoes, unpeeled
- 1 pinch salt
- 4 tbsp mayonnaise
- 1 heaped tbsp small capers, rinsed
- 2 tbsp olive oil, for frying
- 400g sashimi-grade tuna loin fillet, cut into 8 equal pieces
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Recipe published with permission from © Dorling Kindersley Limited. The Cooking Book 2008
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