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Serves 6
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2 egg yolks
250ml light olive oil, plus 2 tbsp
zest and juice of 1 lemon
1kg new or salad potatoes, halved if large
2 tbsp extra virgin olive oil
2 tbsp fresh mint, parsley and/or thyme, chopped
12 whole garlic cloves, peeled and trimmed
2 onions, trimmed and quartered
8 sticks of celery, chopped
900g tomatoes, halved
1 1/2 courgette, roughly chopped
10 sage leaves
2 tbsp flat leaf parsley, chopped
1 bay leaf
400ml red wine
600g tuna steak, roughly chopped
sea salt and pepper
nasturtium leaves and flowers, to garnish
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To make the aioli: The day before, place the egg yolks in a jug and whisk with an electric whisk for 3-4 mins, until the yolk is thick and creamy. Add a teaspoon of the light olive oil and whisk for 30 seconds until thickened. With the whisk on a medium speed, pour the remaining light olive oil very slowly and then whisk for 2-3 mins, until thick. Add a pinch of salt and a teaspoon of the lemon juice and whisk briefly. Chill the aioli overnight.
To make the potato salad: Place the potatoes in a large saucepan and cover with cold water. Bring to the boil and then simmer for 10-12 mins, until soft. Refresh the potatoes under cold water until the potatoes are cold. Mix the potatoes with the chopped herbs, lemon zest and olive oil, and season with sea salt and pepper. Chill until needed.
Preheat the oven to 180°C/160°C fan/gas mark 4. Heat the 2 tbsp of light olive oil in a large frying pan, then add the garlic and sauté for 2-3 mins. Transfer the garlic to a large oven dish and add the onions, celery, tomatoes and courgettes. Mix in the sage, parsley, bay leaf, red wine and remaining lemon juice. Season with salt and pepper, then cover the oven dish with tin foil and bake for 20 mins. Mix in the tuna and cook for a further 20 mins.
Divide the tuna and tomato dish between six serving plates, garnish with nasturtium flowers and leaves, and top with a spoonful of aioli. Serve with the potato salad.
To replace the tuna with tofu, use the same weight of tofu and cut into large squares. Preheat a griddle pan and add the tofu. Cook for 5-8 mins in total, turning to cook on each side. Place the tofu in a bowl and season with salt and pepper, then squeeze over around 1 tbsp of lemon juice. Add to the tomatoes instead of the tuna.
