Tuna Salad + Homemade Mayonnaise

Tuna salad doesn’t have to be boring. Add a few unexpected ingredients and you have a colorful, filling, nutritious lunch! Let me teach you how to take tuna from zero to hero the way my mama taught me.

Carrot & Apple Tuna Salad
2 medium-sized carrots, shredded
1 large apple, cored and shredded
2 mini dill pickles, minced
2 cans tuna in water, drained
2 tablespoons Homemade Mayonnaise (recipe below)

Combine carrots, apple, pickles and tuna. Then, stir in mayonnaise. If it’s too dry for you add a bit more, but I think you’ll be surprised how little mayonnaise you need when you have so much moisture coming from the apple.

Serve on lightly toasted bread of your choice with baby spinach.

Homemade Mayonnaise

1 pastured egg
1 tablespoon prepared yellow mustard
1 tablespoon white vinegar
1 heavy pinch Real Salt, or to taste
1 heavy pinch garlic powder, or to taste
3/4 cup extra virgin olive oil
As with any sauce or dressing that is not cooked, it’s important to use the freshest, best quality ingredients you can find for this mayo.

Combine egg, vinegar, salt and garlic powder in a food processor or blender. Blend until smooth.

Then, continue to blend while adding the olive oil in a slow stream until completely emulsified and thickened.

Homemade mayo has a sunny yellow color, not the sickly white of the store-bought stuff. Isn’t it gorgeous?

Keep refrigerated in an air-tight container or salad dressing mixer jar.

Comments

LeAnn says:

January 30, 2011 at 3:13 pm

Delish!! I love tuna melts and dislike mayo. Yummo kimball thanks!

Carolina says:

August 1, 2013 at 11:21 am

I would like to know how to know if the egg is pasteurized. I have eggs that I got directly from the hens. Are they ok to use for mayonnaise? And for how long can you keep homemade mayonnaise on the fridge?

Thank you so much!

Carolina

- Kimball@ Heavy on Wholesome says:
  
  August 5, 2013 at 8:10 pm
  
  No, farm fresh eggs are not pasteurized- and that’s a good thing! I also use eggs I get directly from a friend’s hens. I wouldn’t keep this longer than a few days- make just a small batch if you won’t use more.