Three kinds of mayonnaise with vegetables

Name: Three kinds of mayonnaise with vegetables
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 6 Eggs (size M); 1 collar Radishes (approx. 12 pieces); 400 g Cucumber; 1 (approx. 400 g) red and yellow pepper; 2-3 stem(s) Dill; 1/4 collar Chives; 2-3 stem(s) Parsley; 1 Shallot or small onion; 2-3 TABLESPOONS Lemon juice; 200 ml cold-pressed canola oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 ( 80 g/drop 56 g ) small tin tuna naturale without oil; 15-20 g small capers; 7-10 Tbsp Lemon; 8 discs (approx. 120 g) Crispbread

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

6 Eggs (size M)
1 collar Radishes (approx. 12 pieces)
400 g Cucumber
1 (approx. 400 g) red and yellow pepper
2-3 stem(s) Dill
1/4 collar Chives
2-3 stem(s) Parsley
1 Shallot or small onion
2-3 TABLESPOONS Lemon juice
200 ml cold-pressed canola oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 ( 80 g/drop 56 g ) small tin tuna naturale without oil
15-20 g small capers
7-10 Tbsp Lemon
8 discs (approx. 120 g) Crispbread

Directions

1
Pierce the eggs, place them in plenty of boiling water and boil for about 10 minutes. In the meantime, clean and wash the vegetables, leaving some green on the radishes. Cut the cucumber in half lengthwise and cut it diagonally into pieces. Cut the bell peppers into longish pieces as well. Rinse eggs under cold water, peel and let them cool down. In the meantime, wash the herbs, dab dry and, except for a little garnish, chop or cut into small rolls.
2
Peel and finely dice the shallot. Halve the eggs and put the egg yolk in a bowl. Finely dice 2-3 egg white halves. Use the rest of the egg white for other purposes. Pass the egg yolk through a sieve and put it into a tall mixing bowl with 1-2 tablespoons of lemon juice. Slowly add rapeseed oil at room temperature while stirring. If the mixture threatens to curdle, add 1-2 teaspoons of water. Season the mayonnaise with salt and pepper and cut it into thirds. Leave 1/3 pure and put it into a small bowl. Mix 1/3 with the chopped herbs and egg white cubes, season to taste with salt and pepper. Puree drained tuna, 1 tablespoon lemon juice, half of the capers and 2-3 tablespoons of the last mayonnaise third in a tall mixing bowl. Stir into the remaining mayonnaise together with the remaining capers and diced shallots and season to taste with salt and pepper.
3
If the mixture threatens to curdle, add 1-2 teaspoons of water. Season the mayonnaise with salt and pepper and cut it into thirds. Leave 1/3 pure and put it into a small bowl. Mix 1/3 with the chopped herbs and egg white cubes, season to taste with salt and pepper. Puree drained tuna, 1 tablespoon lemon juice, half of the capers and 2-3 tablespoons of the last mayonnaise third in a tall mixing bowl. Stir into the remaining mayonnaise together with the remaining capers and diced shallots and season to taste with salt and pepper. Place the tuna and herb mayonnaise in small bowls and garnish with lemon and herbs. Serve vegetables and crispbread with the dips