Ingredients:
For the mayonnaise:
- 1 egg yolk
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon apple cider vinegar
- 1/2 cup Olive~Me & Co.’s Parmesan Garlic Olive Oil
- 1/4 cup plus 2 tablespoons canola oil
For the tuna melts:
- 2 5-ounce cans tuna, preferably wild caught
- 3 tablespoons of above mayonnaise
- 1 hard boiled egg, chopped
- 1 tablespoon capers, chopped
- 1 tablespoon finely chopped Italian parsley
- Lemon juice, to taste
- Kosher salt and freshly ground black pepper
- 4 toasted baguette slices
- Grated Parmesan cheese, to taste
Instructions:
- 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 Parmesan 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.
- For the tuna melts, heat the broiler. Drain the tuna and thoroughly pat dry. Combine tuna, mayonnaise, egg, capers, and parsley. Season with lemon juice, salt, and pepper; to taste. Divide tuna salad among the four bread slices. Top with shredded Parmesan and run under the broiler for 1 to 4 minutes, or until the cheese is melted and golden brown.
Recipe Notes: This recipe makes more mayonnaise than the tuna melts recipe calls for. Any extra can be stored in the refrigerator for 1 week. Use for making just about anything taste better!
