Lemon Tuna Salad

You make the mayo. yourself in this light and lovely one!
(serves 2)

Lemon Mayo.:
2 large organic egg yolks
Zest of 1 lemon plus 2 T. freshly squeezed* lemon juice
2 t. Dijon mustard
1 cup grapeseed oil
Kosher* salt

Tuna Salad:
1 can sustainable tuna in water, drained
2 small ribs of celery from the heart with leafy tops, finely chopped
1 large shallot, finely chopped
3 T. fresh* tarragon, chopped
Juice of l lemon
1/3 cup Lemon Mayo.
Freshly* ground pepper
Toasted baguette, cut lengthwise
Shaved radishes
Chopped cornichons

For the mayo.: Place egg yolks in a mixing bowl with the lemon zest, juice, and mustard. While whisking, slowly stream in the grapeseed oil until emulsified.

For the salad: In another bowl, flake tuna and combine with celery, shallots, lemon juice, 1/3 cup of the lemon mayo., and pepper (store remaining mayo. in the fridge or use for chicken or fish with lemon-Parm. crust). Fill the baguette with lettuce and tuna salad. Top with radishes and cornichons.

"You never regret being kind."

Have FUN today!!!

Love,

Machete Milletti