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