This tuna steaks with olive mayonnaise recipe brings familiar ingredients together in a straightforward home-kitchen method. Read the ingredient list before starting, prepare the equipment in advance and follow the temperature and chilling guidance where relevant. The archived version omitted or conflicted on important ingredients, which are clarified in the list below.
Ingredients
- 25 Milliliters lemon juice
- 40 Grams pitted black olives (chopped)
- 200 Grams arugula
- 1 Tablespoon fresh rosemary (finely chopped)
- 4 tuna steaks
- potato wedges (to serve)
- 1 cup commercially prepared mayonnaise (replaces raw yolk emulsion)
Instructions
- For food safety, use store-bought pasteurized mayonnaise as a base for the olive sauce instead of raw egg yolks unless making a verified pasteurized-egg version. Stir chopped olives and lemon juice into 1 cup mayonnaise, thinning if needed.
- Brush tuna steaks lightly with olive oil and sprinkle with rosemary and pepper.
- Sear or grill tuna to your preferred doneness; for higher-risk diners cook seafood to 63°C / 145°F. Use clean utensils and avoid cross-contamination.
- Serve with arugula, prepared olive mayonnaise and cooked potato wedges. Refrigerate leftover sauce promptly.
Recipe details
Prep: 20 min · Cook: 10 min · Yield: 4
Editorial note: This recipe has been reconstructed from an archive and has not been independently kitchen-tested.