Tuna Salad with Roasted Garlic Aioli

Ingredients

• 1 egg (raw)
• 1 tbsp Dijon mustard
• 1 tbsp red wine vinegar
• 0.5 tsp salt (plus more to taste)
• 2 heads roasted garlic (roasted in aluminum foil at 400°F for 45 minutes; use the cloves)
• 0.25 cup avocado oil (pour in slowly while blending)
• 2 stalks celery (finely chopped)
• 2 cans tuna (drained; can size not specified)
• lemon juice (from a lemon cheek; amount unspecified)

Steps

1. 1

   Roast the garlic heads wrapped in aluminum foil at 400°F for 45 minutes. Let them cool enough to handle, then squeeze out the cloves.

2. 2

   Place the raw egg, Dijon mustard, red wine vinegar, salt, and roasted garlic cloves in a narrow jar wide enough to fit an immersion blender.

3. 3

   Blend with the immersion blender, slowly pouring in the avocado oil as you blend. Continue until the mayonnaise emulsifies and turns pale yellow. It will be thinner than store-bought mayonnaise but should thicken slightly.

4. 4

   Finely chop the celery stalks.

5. 5

   Add the drained tuna and chopped celery to a bowl. Break up the tuna with a fork.

6. 6

   Stir in 1–2 tablespoons of the roasted garlic aioli. Continue adding aioli until the tuna salad reaches the consistency you want.

7. 7

   Squeeze lemon juice into the tuna salad and stir to combine. Taste and add more salt if needed.

8. 8

   Serve on a chip or however you like.

Notes

The tuna can size and lemon quantity are not specified. The source does not give a specific amount of aioli to use; add it gradually to taste and texture.

Nutrition per serving

• main
• lunch
• gluten-free
• homemade aioli
• no-cook assembly