Potato salad and seared tuna with anchovy mayonnaise



Boil the potatoes, drain and cool them in cold water. Peel, cut into cubes and put them aside.
Wash the radishes and slice them thinly. Clean the asparagus, remove the toughest part keeping only the tips and, with the help of a potato peeler, make thin strips. Heat a little oil in a frying pan and sear/ lightly cook the whole tuna for a few moments on each side, keeping the heart raw and tender.
Season with salt and leave it to cool. Cut it into regular slices that are not too thin.
Mix the anchovy mayonnaise with lemon juice and a drizzle of oil. Add the lemon a little at a time until the desired tartness/sharpness is obtained.

For more info visit blog: Il Gatto Ghiotto

To serve

Arrange the small pieces of potatoes, the slices of tuna, the radishes, the strips of asparagus and a few slices of fresh spring onion to taste in a nice dish. Season with anchovy mayonnaise and finish with a drizzle of oil, black sesame seeds and a few flakes of Maldon salt.