I was meeting Barb and Mira for lunch and coffee and a good, long chat.
Only thing was, Both Barb and Mira were back on the whole Whole 30 thing.
Again.
What to bring that would be tasty, tempting, and still faithful to that whole, Whole 30 thing they had going on?
Good thing I actually bought the book!
It turns out that a bit of home made mayonnaise, an avocado, some decent tuna, and a few other tasty additions all come together to make a munchie that you don’t need to be on a diet to enjoy!
INGREDIENTS
Mayonnaise:
•1-1/4 cup olive oil
•1 egg
•1/2 tsp mustard powder
•1/2 tsp salt
•Pinch Aleppo pepper
•1/2 lemon, juiced
Tuna Salad:
•1 avocado, pitted and peeled
•1/4 cup mayonnaise
•2 cans tuna, drained
•3 scallions, chopped
•2 or 3 celery stalks, chopped
•1 tsp Vadouvan French Masala Curry
•1/2 tsp salt
•1/4 tsp black pepper
•Squeeze of lemon juice
•Fresh chopped parsley
Note: the mayonnaise and the tuna salad recipes are based on those found in the Whole 30 cook book. In truth, tho’, the mayonnaise recipe is just your basic, everyday, classic mayo recipe.
To make the mayonnaise, place 1/4 cup of oil in the bowl of a food processor along with the egg, lemon juice, mustard powder, salt, and pepper.
Pulse to combine then, with the processor running, slowly stream the remaining oil into the mixture until it has all been absorbed and the mayonnaise has emulsified.
Drain the tuna, then add to a mixing bowl with the avocado and mash together with a fork.
This is where things get interesting…
Add the mayonnaise, chopped veggies, and seasonings – Mira thought that I could’ve mebbe gone a bit heavier on the curry, but you do what you want – and mix well.
Stash in a covered glass container in the fridge to chill. This is, I think, kinda key; the glass seems to absorb the cold and ‘chills’ the tuna more thoroughly than plastic, and the resting time in the fridge allows the flavors to blend and develop nicely. Again, I think.
To serve, scoop a heaping helping of the nicely chilled tuna salad into individual endive spears and nosh to your heart’s (and diet’s) content.
Seriously, diet or not, this is a wicked fine (and kinda fancy schmancy) way to enjoy tuna salad. I bought two endives, and ended up with a lot of leftover tuna, so mebbe pick up six or seven or so if you plan on trying this and sharing with friends.
You don’t have to tell them it’s a diet recipe.