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Nutrition Facts
Serving Size 1 (31g) Recipe makes 20 servings
Calories 142
Calories from Fat 131		(92%)
Amount Per Serving		%DV
	Total Fat 14.7g	22%
	Saturated Fat 3.6g	17%
	Monounsaturated Fat 6.6g
	Polyunsaturated Fat 3.9g
	Trans Fat 0.0g
Cholesterol 42mg		14%
Sodium 61mg		2%
Potassium 31mg		0%
Total Carbohydrate 0.5g		0%
	Dietary Fiber 0.0g	0%
	Sugars 0.1g
Protein 2.6g		5%
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Truly Amazing Tuna Mayonnaise

Recipe #235198 | 5 min | 5 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: twissis
Jun 16, 2007

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

SERVES 20 , 20 1 tbsp servings (change servings and units)

Ingredients

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

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. :-).

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Featured Reviews for This Recipe

From: alittlerayofsunshine

On Dec 16, 2007

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

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From: 2Bleu (Bird&Buddha)

On Dec 12, 2007

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-

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