tuna dip

Ingredients for 1 servings:

• 1 large egg(s), fresh
• 250 ml rapeseed oil
• 1 tsp mustard, hot
• 1 clove(s) garlic
• 1 tsp, leveled salt
• 2 tbsp lemon juice or mild vinegar
• some pepper, freshly ground white
• 1 can tuna, drained or squeezed
• 2 tbsp capers
• 1 m.-sized pepper(s), yellow or red
• e.g. capers, for garnishing

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 10 minutes

Tuna dip based on mayo, as a dip for bread and crackers, very popular with children and teenagers, on buffets or as a spread

Crack the egg into a tall, narrow bowl, add the mustard, garlic, salt, pepper, and lemon juice. Place the immersion blender in the bowl and pour in the oil. Turn the immersion blender on full power and slowly bring it to a boil (the egg and oil should be at the same temperature). The mayonnaise is ready. Now add the capers and the squeezed, shredded tuna, blend again, and transfer to a small bowl. Wash, trim, and finely dice the bell peppers. Fold the diced bell peppers into the mixture and chill thoroughly for at least 2 hours. Garnish with capers, if desired.