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Tuna Or Salmon Salad With Homemade Mayo

Tuna or Salmon Salad with Homemade Mayo

AuthorJim BrownPrep Time15 minsTotal Time15 mins

Kitchen Essentials

Prep

On this one, we will do all the prep during class. 

Ingredients

 ITEMS BELOW ARE FOR MAYO
 1 Egg
 ½ cup EVOO
 ½ cup Avocado Oil
 Generous Pinch of Salt
 1 Squirt of Dijon or Spicy Mustard
 Juice from 1/2 Lemon
 A Few Drops of Sherry Vinegar
 ITEMS BELOW ARE FOR SALMON OR TUNA SALAD
 2 Cans of Tuna or Salmon - I Recommend Wild Caught
 ½ Bell Pepper - You Choose the Color
 1 Rib of Celery - Sliced 1/4 Thick
 3 Radishes - Sliced Thin
 1 Handful of Flat Leaf Parsley - Chopped
 1 Handful of Pecans Chopped
 ½ Apple - Chopped
 2 Pickles - Grated
 Lettuce, Spinach or Mixed Greens
 1 Handful of Cherry Tomatoes - Sliced
1

First we're going to make the mayo and we'll be using an immersion blender and the blender cup.

2

Add the juice from 1/2 lemon and a few shakes of sherry vinegar to the blender cup.

Add a generous pinch of salt. We're adding salt now to make sure it dissolves. Salt doesn't dissolve in fat.

Add 1/2 cup of EVOO and 1/2 cup of avocado oil.

Add a squirt of dijon or spicy mustard or a teaspoon if you're not using squirt bottle mustard like I am.

Put the head of the immersion blender in the bottom of the cup and let it blend.

You're going to blend it till the oil is completely incorporated.

Congratulations! You just made an emulsion and some tasty mayo. The mayo will last in the fridge for about 5 days.

3

We're going to slice the radishes, grate the pickles, dice the bell pepper, chop the pecans and dice the apple.

We'll put all of that in a mixing bowl and then add the mayo liberally since we'll be putting this on top of salad greens.

Put the greens in a bowl or plate and top with the tuna or salmon salad and cherry tomatoes.

Enjoy!

Ingredients

 ITEMS BELOW ARE FOR MAYO
 1 Egg
 ½ cup EVOO
 ½ cup Avocado Oil
 Generous Pinch of Salt
 1 Squirt of Dijon or Spicy Mustard
 Juice from 1/2 Lemon
 A Few Drops of Sherry Vinegar
 ITEMS BELOW ARE FOR SALMON OR TUNA SALAD
 2 Cans of Tuna or Salmon - I Recommend Wild Caught
 ½ Bell Pepper - You Choose the Color
 1 Rib of Celery - Sliced 1/4 Thick
 3 Radishes - Sliced Thin
 1 Handful of Flat Leaf Parsley - Chopped
 1 Handful of Pecans Chopped
 ½ Apple - Chopped
 2 Pickles - Grated
 Lettuce, Spinach or Mixed Greens
 1 Handful of Cherry Tomatoes - Sliced

Directions

1

First we're going to make the mayo and we'll be using an immersion blender and the blender cup.

2

Add the juice from 1/2 lemon and a few shakes of sherry vinegar to the blender cup.

Add a generous pinch of salt. We're adding salt now to make sure it dissolves. Salt doesn't dissolve in fat.

Add 1/2 cup of EVOO and 1/2 cup of avocado oil.

Add a squirt of dijon or spicy mustard or a teaspoon if you're not using squirt bottle mustard like I am.

Put the head of the immersion blender in the bottom of the cup and let it blend.

You're going to blend it till the oil is completely incorporated.

Congratulations! You just made an emulsion and some tasty mayo. The mayo will last in the fridge for about 5 days.

3

We're going to slice the radishes, grate the pickles, dice the bell pepper, chop the pecans and dice the apple.

We'll put all of that in a mixing bowl and then add the mayo liberally since we'll be putting this on top of salad greens.

Put the greens in a bowl or plate and top with the tuna or salmon salad and cherry tomatoes.

Enjoy!

Tuna or Salmon Salad with Homemade Mayo
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