Traditional homemade tuna mayonnaise

Published by Julia Arman le 25 mars, 2016 - 16:24

Often dry despite the presence of mayonnaise, this preparation, finely ground here using the extractor, gives a creamy result as desired.

– for the tuna:
a can of tuna in brine, or better, real tuna, steamed (the duration will depend on the piece)
Salt, pepper.
– for the mayonnaise: the ingredients must be at room temperature.
1 tbsp of mustard,
1 egg yolk,
20-25 cl of lightly flavored V.P.P.F oil (sunflower, safflower for example),
lemon juice or white vinegar,
salt, pepper.

Mix the egg yolk with the mustard until you get a nice uniform ribbon. Let it rest for a few minutes.
Then, while stirring constantly and always in the same direction in the egg-mustard mixture, let a thin stream of oil flow through it. You will then see the mayonnaise forming little by little. When the mayonnaise has set firmly, you can add the last ingredients.
Mix the tuna with 2 to 3 tbsp of mayonnaise and pass everything through the extractor with the grinder cone. Salt and pepper.