Rye Bread with Tuna Cream, Yellow Capsicum & Basil

Serves 2

1 tsp hot mustard

1 tbsp white wine vinegar

1 egg yolk

125ml vegetable oil

2 cans of tuna (around 300g tuna

in total)

2 small yellow capsicums

4 tbsp olive oil

4 slices rye bread

Basil leaves, to garnish

Place mustard, vinegar and egg yolk in a tall container. Mix well with a hand blender. Add vegetable oil slowly, moving the hand blender up and down until a creamy mayonnaise is formed. Season with salt and pepper.

Drain the tuna. Mix into the mayonnaise and put aside.

Wash and dry the capsicums and cut into bite-size rings.

Heat the olive oil in a frying pan. Fry the capsicum rings in it at medium to high heat for about 4 minutes. Season with salt and pepper.

Spread the tuna mayonnaise on the bread slices. Top with warm capsicum rings and basil. Season with salt and pepper.

Serve immediately.