Prep 5 mins
Cook 0 mins
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*
- 3 egg yolks
- 1 1⁄2 tablespoons lemon juice
- 1⁄2 cup olive oil
- 1⁄2 cup vegetable oil
- 1 garlic clove (crushed)
- 2 tablespoons capers (drained & chopped)
- 6 ounces canned tuna (drained & flaked)
- 2⁄3 cup heavy cream
- Using a blender, immersion blender or food processor -- blend egg yolks & lemon juice till smooth.
- While continuing to blend, all oils gradually till the mixture is thick.
- Add garlic, capers, tuna + cream & blend till smooth.
- 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.
- 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. :-).
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-
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:)