SMOKED TUNA PIQUANT WITH LEEKS AND CELERY ROOTS

Open the tuna cans and save the oil for cooking. Cut and discard the roots of the leeks using just the white and a small portion of green parts. Carefully clean the remainder of the leeks and cut them into large chunks. In a large pot, pour in the water, put the leeks, season and cook over medium heat until tender. Rinse the celery roots, peel and cut into quarters. Peel and slice the carrots. Add celery roots and carrots in the saucepan, cover with the lid and let cook for about 20 minutes until the vegetables are tender. There should be enough broth in the pot but you can add a little hot water if needed.

Remove from heat and prepare the egg-lemon sauce. You will need all the broth left in the pot. You can also tranfer the liquid into a bowl for greater ease. Put the egg yolk and lemon juice into a bowl and whisk well. While whisking the egg and lemon mixture, slowly incorporate two ladles of the broth to temper the egg. Continue until all the broth is incorporated and pour the sauce into the pot. Holding the handles, shake the pot gently to mix the ingredients without stirring. Serve with smoked tuna on top.