Tuna Salad with Apple and Aioli Sauce
⏳ Time
45 minutes
🥕 Ingredients
12
🍽️ Servings
6
Description
Tuna Salad with Apple and Aioli Sauce
Ingredients
- Canned tuna in its own juice - 0 oz
- Renet Simirenko Apples - 2 pieces
- Pitted olives - 3.5 oz
- Salad Potatoes - 2 pieces
- Canned Corn - 3.5 oz
- Garlic - 2 cloves
- Olive Oil - 3 fl oz
- Whole egg - 1 piece
- Meyer Lemon Juice - 1 tablespoon
- Salt - to taste
- Ground Black Pepper - to taste
- Dill - to taste
Step by Step guide
Step 1
Start by preparing the sauce. All ingredients for the sauce (garlic, oil, lemon juice) should be at room temperature. In a blender, chop the garlic until smooth.
Step 2
Then, at medium speed, mix the garlic puree with the egg yolk. While whisking, carefully pour in the olive oil, starting with drops; once the sauce thickens, you can pour the oil in a thin stream. At the end of mixing, add lemon juice, salt, and pepper. Put the sauce in the refrigerator for at least 15 minutes. The consistency of the sauce should be like that of low-fat sour cream.
Step 3
Now let's move on to the salad. Boil the potatoes until tender, cool, and peel. Cut into cubes. Place in a salad bowl.
Step 4
Peel the apples and grate them on a coarse grater. Using cheesecloth, squeeze out the grated mass to remove excess liquid from the salad. Do not squeeze too dry, so the apples do not become too dry. Add to the potatoes.
Step 5
For this salad, it is better to use tuna salad — it is more convenient and easier to use, and you don't have to worry about bones in the fish. However, you can also make tuna salad yourself; for this, remove all bones from the canned tuna and carefully mash it in a bowl until it reaches a chunky paste consistency, add a teaspoon of olive oil, mix, and the tuna salad is ready. Add the tuna to the salad last.
Step 6
Slice the olives into rings. Add to the potatoes and apples. Also, add the canned corn and mix everything together. Top with the tuna. Drizzle with the sauce and gently mix.
Step 7
Before serving, garnish with sprigs of dill.
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