Tuna and Almond Mayonnaise

Name: Tuna and Almond Mayonnaise
Prep time: 10 min
Total time: 10 min
Yield: about 2 cups (450 ml)
Cuisine: Mediterranean
Ingredients: about 3½ yolks (60 g) Egg Yolk; 1/2 cup + 2 Tbsp + 2 tsp grapeseed oil (200 ml) Grapeseed Oil; about ¼ tsp (2 g) Salt; about ⅛ tsp (0 ml) Lemon Juice; ½ tsp (3 ml) Dijon Mustard; 100 g Almonds; about ⅓ cup (75 ml) Water; about 2 fillets (8 g) Anchovy; 75 g Tuna; about 1 Tbsp (10 g) Capers; 1/2 tsp white wine vinegar (2.5 ml) White Wine Vinegar

Independent adaptation of a publicly published Matteo Tonin recipe. Not affiliated with, sponsored by, or endorsed by Matteo Tonin.

SPREAD · AMBERJACK CARPACCIO & SEAFOOD

In the published recipe, this is the spread for amberjack carpaccio. The same recipe pairs it with Mugwort Flavored Oil, the mugwort oil.

Tonin's tuna-almond mayonnaise for amberjack carpaccio.

On the jar

MAYONNAISE

Method: blend
Yield: about 2 cups
Ingredients: 11

Blender sauce. Cook from the recipe

Ratio

Grapeseed Oil 200 mlLemon Juice 0 mlDijon Mustard 3 mlWater 75 mlWhite Wine Vinegar 3 ml

Ingredients

Egg Yolkabout 3½ yolks (60 g)
Grapeseed Oil1/2 cup + 2 Tbsp + 2 tsp grapeseed oil (200 ml)
Saltabout ¼ tsp (2 g)
Lemon Juiceabout ⅛ tsp (0 ml)
Dijon Mustard½ tsp (3 ml)
Almonds100 g
Waterabout ⅓ cup (75 ml)
Anchovyabout 2 fillets (8 g)
Tuna75 g
Capersabout 1 Tbsp (10 g)
White Wine Vinegar1/2 tsp white wine vinegar (2.5 ml)

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Tuna and Almond Mayonnaise wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

3 kitchens · 7 stars · 1 national award

Bold Mayonnaise★ STARRED KITCHENOn the jar: MAYONNAISE
Cocktail Sauce★★★ KITCHENOn the jar: COCKTAIL
Anchovy Cream Mayonnaise★★★ KITCHENOn the jar: ANCHOVY
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Matteo Tonin works in Adriatic seafood at La Buca; credentials include Michelin 1* (La Buca, Cesenatico).

Originally published as Maionese di Tonno e Mandorla.

Adapted from a Matteo Tonin recipe (Matteo Tonin / Reporter Gourmet (carpaccio ricciola)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Matteo Tonin / Reporter Gourmet (carpaccio ricciola) (published as “Maionese di Tonno e Mandorla”). Full citation lives in Provenance.

Is it safe with raw egg yolk?

This sauce uses raw egg yolk and is never cooked. Use pasteurized eggs if you, or anyone eating it, is pregnant, elderly, or immunocompromised. Keep it refrigerated and follow the source recipe for how long to keep it.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar