Tuna Melts with Homemade Mayonnaise
This was my first attempt at making homemade mayonnaise and it came out great. However, for the amount of effort I put in, I think the mayonnaise is best used as a dipping sauce, rather than in tuna melts, where the flavors are hidden. Regular Hellman's or Miracle Whip would work well in the tuna melts.
I served the tuna melts with a salad of thinly sliced fennel, arugula, and a lemon/white balsamic dressing.
For the mayonnaise:
1 egg yolk
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon apple cider vinegar
1/2 cup good-quality, smooth olive oil
1/4 cup plus 2 tablespoons canola oil
For the mayonnaise, whisk the egg yolk, lemon juice, Dijon mustard, cider vinegar, and a pinch of salt in a medium sized bowl. Using a hand held mixer on medium speed, mix the egg yolk mixture while slowly adding 1/4 cup of the olive oil, drop by drop, until the mixture becomes light and thick (this can take a couple of minutes). After adding the initial 1/4 cup of olive oil, the mayonnaise should be stable and emulsified; add the remaining olive oil and canola oil in a slow, steady stream until it is thick and fluffy. Season with salt and pepper to taste.
Yield: 3/4 - 1 cup mayonnaise.
Notes: Can be stored in the fridge for up to 1 week. Use a pasturized egg for safety.
For the tuna melts:
3 5-ounce cans good-quality tuna (Chicken of the Sea is good), drained
1 tin of sardines, drained (or an extra can of tuna)
Olive oil mayonnaise (enough to make it the texture you like, I used all of the above recipe)
3 hardboiled eggs, chopped
2 tablespoons capers, rinsed and chopped
2 tablespoon finely chopped Italian parsley
Juice of 1 lemon
Kosher salt and freshly ground black pepper
Onion powder to taste
Lots of small baguette slices
3 oz Cheddar Gruyere cheese, sliced (or any cheese you have)
2 Roma tomatoes, thinly sliced
Mix first nine ingredients together, and put on baguette slices. top with cheese, and broil until cheese melts. Top with tomatoes, and broil again until tomatoes are softened/lightly browned.
Yield: 4 generous servings
Both recipes were adapted from TheKitchn.com.
I served the tuna melts with a salad of thinly sliced fennel, arugula, and a lemon/white balsamic dressing.
For the mayonnaise:
1 egg yolk
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon apple cider vinegar
1/2 cup good-quality, smooth olive oil
1/4 cup plus 2 tablespoons canola oil
For the mayonnaise, whisk the egg yolk, lemon juice, Dijon mustard, cider vinegar, and a pinch of salt in a medium sized bowl. Using a hand held mixer on medium speed, mix the egg yolk mixture while slowly adding 1/4 cup of the olive oil, drop by drop, until the mixture becomes light and thick (this can take a couple of minutes). After adding the initial 1/4 cup of olive oil, the mayonnaise should be stable and emulsified; add the remaining olive oil and canola oil in a slow, steady stream until it is thick and fluffy. Season with salt and pepper to taste.
Yield: 3/4 - 1 cup mayonnaise.
Notes: Can be stored in the fridge for up to 1 week. Use a pasturized egg for safety.
For the tuna melts:
3 5-ounce cans good-quality tuna (Chicken of the Sea is good), drained
1 tin of sardines, drained (or an extra can of tuna)
Olive oil mayonnaise (enough to make it the texture you like, I used all of the above recipe)
3 hardboiled eggs, chopped
2 tablespoons capers, rinsed and chopped
2 tablespoon finely chopped Italian parsley
Juice of 1 lemon
Kosher salt and freshly ground black pepper
Onion powder to taste
Lots of small baguette slices
3 oz Cheddar Gruyere cheese, sliced (or any cheese you have)
2 Roma tomatoes, thinly sliced
Mix first nine ingredients together, and put on baguette slices. top with cheese, and broil until cheese melts. Top with tomatoes, and broil again until tomatoes are softened/lightly browned.
Yield: 4 generous servings
Both recipes were adapted from TheKitchn.com.
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