Thursday, May 8, 2014

2 minute Mayo + Tuna Salad Cups


Tuna salad is probably one of my favorite lazy day meals. It takes me about 5 minutes to make, including whipping up a fresh batch of homemade Whole30 approved mayo! How is that possible? An immersion hand blender! I've made mayo before using a blender and/or food processor, but I literally felt like I stood in the kitchen streaming in droplets of oil for hours only to have it break on me and turn into a soupy mess. Frustruated, I turned to Google and he (have you seen the video, "If Google were a guy"?) told me that an immersion hand blender was the way to go for making a successful batch of mayo, every single time. Thank you, Google!

1 Minute Mayo & Tuna Salad Cups
What you'll need:

For the mayo
  • 1 whole large egg
  • 2 tsp dijon mustard
  • 1 TBSP fresh squeezed lemon juice (apple cider vinegar works too)
  • 1/4 tsp salt
  • fresh cracked black pepper
  • 1 cup oil (olive, coconut, walnut, macadamia, avocado, or combination)
For the Tuna Salad Cups
  • 2 cans tuna
  • 2 TBSP Tessemae's Zesty Ranch dressing
  • 1/2 cup red onion, finely diced
  • 2 stalks celery, finely diced
  • salt and pepper to taste
  • butter lettuce leaves
  • crushed toasted almonds (optional)
  • diced green apples (optional)
  • raisins (optional)
What to do:
  1. In a tall measuring cup, add the whole egg, dijon mustard, lemon juice, salt and pepper. Let it stand for about 45 seconds. Then add the oil. Allow the mixture to settle a bit.
  2. Plunge the immersion hand blender all the way to the bottom of the cup and leave it there. While holding it to the bottom of the cup, turn on the blender. An emulsion will begin to form after about 20-30 seconds. Once it begins to form, slowly move the blender up and down, while still on, and without pulling the blender completely out of the emulsion.
  3. Continue blending until all the oil has been incorporated, about 30-45 seconds. Set aside, while you toss together the tuna salad ingredients.
  4. In a separate bowl, toss together the onion, celery and tuna. Working with 1 heaping TBSP of the mayo at a time. Mix ingredients together until evenly coated. Add the dressing and more mayo, if preferred. Season with pepper. Taste. Season with salt, if needed. 
  5. Separate the butter lettuce leaves from its stalk, scoop tuna salad into lettuce and top with toasted almonds, green apples, and/or raisins. 

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