Day 2: Dinner SUCCESS!!

I could not figure out what I wanted to eat last night.....usually this is a BAD thing when you are trying to do something different then what you are used to, but I held strong and reminded myself WHY I was doing this! 

 While I was on the search for what I wanted for dinner, my little brother said something about how he was craving a tuna sandwich and VOILA.....it came to me.....I made a Tuna Salad with Homemade Mayo! Oh and don't forget the orange on the side!! Yum! 

 I LOVE all the COLOR, don't you?! 

Tuna Salad: 

1 Small Can of Tuna (1/2 C)

8-10 Cherry Tomatoes cut in half (or fourths, if you like them smaller) 

1-1/2 T Homemade Mayo 

Salad Greens (as much as you want....eat eat eat!!) 

Mix the can of tuna, tomatoes, and mayo in a bowl. Put all the Salad Greens you want onto a plate and then dump the tuna mixture over the top and ENJOY! 

Homemade Mayo:

1 large pastured Egg Yolk 

1/4 teaspoon Kosher Salt

1/4 teaspoon Dion Mustard

1-1/2 teaspoon Lemon Juice 

1 teaspoon White Vinegar 

3/4 cup macadamia nut or avocado oil 

Step 1- Crack an egg and separate the yolk from the white. Discard the white.

Step 2- Rather than using the cracked egg shell to separate the yolk, use your hand as a sieve--there's less risk of puncturing the yolk.

Step 3- Put the yolk in a medium-sized bowl, and...

Step 4- Add Salt, Mustard, Lemon Juice, Vinegar. 

Step 5- Whisk the mixture for about 30 seconds, or until the yolk thickens and the color brightens. 

Step 6- Measure out the oil.....

Step 7- Pour about one thierd of the oil in a slow, steady stream into the bowl while whisking the mixture vigorously (about 1 minute) to creat an emulsion. To keep the bowl in place, it helps to have an extra pair of hands. 

Step 11- After the oil is incorporated, slowly add half of the reaming oil and continue to whisk rapidly. Once it's emulsified, repeat with the rest of the oil. 

Step 12- When you're finished, you'll end up with mayonnaise that's thick enough to hold its own shape. 

Step 13- Pour the mayo in a glass container, stick it into the fridge, and it'll keep for days. (If you don't finish it off sooner, that is.) 

Step 14- YES, you are going to need some fast and powerful arm action to make this mayo, but trust me: I'ts well worth the elbow grease! :-)