TUNA AND CAPER MAYONNAISE:
- 2 egg yolks*
- 8 ounces extra-virgin olive oil
- Salt and pepper
- Splash white wine vinegar
- 2 tablespoons rinsed capers
- 1 can tuna, mashed
In a blender add 2 egg yolks, blend. While the motor is running, slowly add 8 ounces olive oil. Season with salt and pepper.
Add the white wine vinegar, and capers. Pulse quickly. Transfer the mayonnaise to a mixing bowl and add 1 mashed, tuna.
Mix together and transfer to a mixing bowl. Refrigerate until needed.
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
- 2 cups vegetable oil
- 2 cups all purpose flour
- Salt and cayenne pepper to taste
- 1 pound calamari rings
In a large pot heat oil to 350 degrees. Next, mix together flour, salt and cayenne pepper. Coat the calamari rings in the flour and fry until golden brown, about 30 seconds. Drain on paper towels. Serve hot with the caper mayonnaise