A simple lunch following that heavy breakfast. Tuna salad with fresh mayo using (once again) John Mitzewich's method for making fresh mayo which flies in the face of every mayo recipe that tells you to drizzle the oil into the egg yolk emulsion. Though he does qualify it by saying that if the recipe were done in a conventional blender, the oil would need to be drizzled. Check out the video below, it really works. The tuna also has dried dill, finely diced baby dill pickle and is garnished with a bit of truffle puree. Instead of bread, scoop with, or top onto vegetables and eat it that way.
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