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Ingredients
- Mayonnaise
- 2 egg yolks
- Salt
- 1 tsp Dijon mustard
- 250-300mL olive oil or vegetable oil
- 2 tbsp lemon juice
- Tuna
- 300g yellowfin tuna, thinly sliced
- 8 green olives, chopped
- 2 sprigs rosemary, finely chopped
- 2 sprigs oregano, finely chopped
- 2 cloves garlic, chopped
- Large pinch salt and pepper
- 500mL extra virgin olive oil
Method
For mayonnaise, process egg yolks, salt and mustard in a food processor until yolks are pale and thick. Add oil gradually with motor running. Add 1 tsp lemon juice and process until oil is absorbed. Season with salt and lemon juice.
For tuna, combine tuna, olives, herbs, garlic, salt and pepper in a baking tray. Pour olive oil over mixture and bake at 80C for 1 1/2 hours.
To serve, top crostini with tuna mix and about 1 tsp of mayonnaise.
