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Categories:
egg yolks extra-virgin olive oil salt white wine vinegar capers tuna vegetable oil flour salt calamari rings
Viewed: 50 - Published at: 7 years agoIngredients
- 2 egg yolks*
- 8 ounces extra-virgin olive oil
- Salt and pepper
- Splash white wine vinegar
- 2 tablespoons rinsed capers
- 1 can tuna, mashed
- 2 cups vegetable oil
- 2 cups all purpose flour
- Salt and cayenne pepper to taste
- 1 pound calamari rings
Method
- 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.
- 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.
