Mexican Tuna Dip (and Homemade Mayonnaise)

Prep Time: 10 mins	Cook Time: 60 mins	Total Time: 70 mins
Serves: 1½ cups

A great way to lift spirits is with this easy but lively tuna dip perked up with zesty salsa jalapeño. It makes an auspicious beginning for any meal, even if you don’t have a south-of-the-border menu.

From: My Great Recipes, 1981

INGREDIENTS

7	oz	solid white tuna, packed in water
½		onion, grated
¾	c	mayonnaise
2	T	lemon juice
4	t	hot salsa jalapeño
		crushed red pepper
		corn chips
		cucumber rounds, celery, and carrot sticks

STEPS

1. Drain tuna. Mash with fork. Set aside.
2. In medium mixing bowl, combine onion, mayonnaise, lemon juice, and the salsa jalapeño, mixing until well combined. Stir in tuna, blending well.
3. Transfer to serving bowl. Cover and chill 1 hr to blend flavors. Sprinkle with the red pepper. Serve with corn chips and fresh vegetables.

TIPS

• Other sliced vegetables, such as broccoli, zucchini, mushrooms, and cauliflorets, can be used.

My Notes

Why does tuna get such a bad rap? Canned tuna feels firmly of the 20th century, but it’s a great source of protein for a small amount of money.

This dish is a great dollar stretcher. You can substitute mayonnaise with crema fresca for a different taste. In college I would make a meal for under a dollar with a can of tuna, a canned/frozen vegetable, and some chips.

This recipe is heavy on the mayo, as many midcentury recipes are. Honestly, I love mayonnaise, but low quality mayonnaise is not high on flavor and can take over a dish. If all you know of mayonnaise is Hellman’s and in these sorts of dishes, I beg you to try it with your own mayo.

What is mayonnaise? Mayonnaise is an emulsion of egg and oil at its core. It’s a quick recipe that takes less than 10 mins to make with a food processor. It’s also a great way to use up the end of an egg carton.

Think about mayonnaise as a combination of egg, oil, and vinegar. It’s a beautiful combination of contrasting flavors, which adds depth to any dish. Try some as a white sauce thickener for an interesting experiment.

Homemade Mayonnaise

Makes 1 cup

INGREDIENTS

1		egg, room temperature
1	T	dijon mustard
1	T	white wine vinegar
¼	t	salt
¼	t	pepper
1	c	neutral oil (I prefer safflower)
1	t	lemon juice

STEPS

1. Process egg in food processor for 20 sec. Add mustard, vinegar, salt, and pepper. Process for 20 sec.
2. Scrape down the food processor bowl, then turn the machine on and slowly add in the oil, a few drops at a time. This is necessary for a proper emulsion. Do this until you’ve used ¼ of oil.
3. Once the mixture begins to thicken, you can add the oil a little faster, in a thin stream. Continue until all oil has been added.
4. Scrape down the bowl and process 10 sec. Add salt, pepper, vinegar, and lemon juice to taste.

TIPS

• If mayo is too thin, process in more oil until you reach your desired thickness.
• Olive oil in the US especially is not always the best quality, and as a strong oil can overpower the flavor of the mayonnaise.
• Make sure your oil is still good and not rancid.