Drain the tuna well and flake it in a bowl with a fork.
ColanderBowl
💡Drain the tuna well: liquid left in it thins the mayonnaise, and the salad comes out watery.
2
Put the egg, mustard, salt and black pepper in the blender jar and blend about half a minute.
BlenderorStick blenderorFood processor
3
Add the oil in a thin, slow stream, while the blender is running, until a thick emulsion forms.
Blender
💡The thin stream is everything: fat that goes in too fast can't bind, and the sauce breaks. For mayonnaise and hollandaise, if this happens, start with a fresh yolk and slowly add the broken sauce to it; if the sauce is too thick, thin it with a teaspoon of water.
4
Add the lemon juice and stir. Taste and adjust the seasoning.
5
Add the mayonnaise, mustard and lemon juice and mix.
6
Add the celery and onion.
7
Add the salt and black pepper and mix gently, until evenly combined.
8
Toast the bread slices until golden.
Pop-up toaster
9
Place the lettuce leaves on half of the bread slices, arrange the cherry tomatoes and cucumber on top and spread the tuna salad over them and cover with the remaining slices. Serve.
340calories
27 gprotein
19 gcarbs
16 gfat
● protein 33%● carbs 23%● fat 44%
Per serving, servings (calculated for this version)
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