Tuna mayonnaise

Place the tuna, anchovies, capers, mustard, garlic and the egg yolks in a food processor and blend until smooth. Combine the oils in a jug and with the motor running, slowly drizzle into the bowl to form a thick emulsion.

Season and add lemon juice to taste. Transfer to a bowl, cover and refrigerate until needed.

Heat the olive oil in a small saucepan. Squeeze any excess liquid from the capers and add them to the oil. They will spit and sizzle. Stir with a slotted spoon until crisp then remove and drain on paper towels.