Truly Amazing Tuna Mayonnaise

twissis's Note:

I cannot recall ever using the words *amazing* or *fabulous* in a recipe title, but I had to make an exception for this wonderful recipe from the *Dinner Party* cookbook of the Australian Women's Weekly cookbook series. This is so versatile & you are almost certain to view tartar sauce as ordinary by comparison & obsolete in most cases. Pls see notes following prep for recipe comments & a variety of serving suggestions. *Enjoy*

• Total Time: 5 mins
• Prep Time: 5 mins
• Cook Time: 0 mins

Ingredients:

Serves: 20

Yield: 20.0 1 tbsp ...

• 3 egg yolks
• 1 ½ tablespoons lemon juice
• ½ cup olive oil
• ½ cup vegetable oil
• 1 garlic clove (crushed)
• 2 tablespoons capers (drained & chopped)
• 6 ounces canned tuna (drained & flaked)
• 2⁄3; cup heavy cream

Directions:

1. Using a blender, immersion blender or food processor -- blend egg yolks & lemon juice till smooth.
2. While continuing to blend, all oils gradually till the mixture is thick.
3. Add garlic, capers, tuna + cream & blend till smooth.
4. Recipe Notes: Best made a day ahead to allow flavors to develop & blend -- Store covered in refrigerator -- Not suitable for use in freezer or microwave -- May add dill or curry powder to portions of the yield when those flavors are desired.
5. Serving Suggestions: Serve as a condiment to accompany or use as a sauce to dress tuna patties, grilled tuna steaks & baked, broiled or poached white fish fillets -- Spoon desired amt atop mixed green salads as a dressing & toss to serve -- Sub for reg mayo in tuna salad, shrimp salad, macaroni/pasta salads or devilled eggs -- or use as your imagination dictates. :-).

Reviews

[alittlerayofsunshine]

Personally, I don't like mayonnaise, but I helped a chef that I interned with make these:D We used vinegar together with the lemon juice, and seasoned it with some salt and a lot of pepper. We didn't use a blender but instead took turns whisking in the oil. We didn't use capers, garlic or cream either - it was just pure tuna. The mayonnaise was used to top smoked turkey as an Amuse-Bouche. Thanks:)

[2Bleu]

This was very light compared with using regular mayo. I did need to add salt, pepper, and about 1/4 tsp sugar, but this was a personal preference to taste. I made it in a food processor, and it was very easy to make. I enjoyed it with a tuna salad made with pasta, celery, and onions. Then I poured this sauce over top like a dressing. It was so exquisite in taste that our beta 'mobster' fish "Pinky Bleu Eyes" even wanted some. lol. Will definitely be making this one again. Thanks Twissis for a winner of a sauce! -Bird-