| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables | American | Clprime2 | 1 | servings |
INGREDIENTS
| 2 | Egg yolks* | |
| 8 | oz | Extra virgin olive oil |
| Salt and pepper; to taste | ||
| Splash white wine vinegar | ||
| 2 | tb | Rinsed capers |
| 1 | cn | Tuna; mashed |
| 2 | c | Vegetable oil |
| 2 | c | All purpose flour |
| Salt and cayenne pepper to taste | ||
| 1 | lb | Calamari rings |
INSTRUCTIONS
TUNA AND CAPER MAYONNAISE FRIED CALAMARI 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 The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning....Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell." FRIED CALAMARI: 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. Converted by MC_Buster. Per serving: 6104 Calories (kcal); 671g Total Fat; (97% calories from fat); 40g Protein; 0g Carbohydrate; 65mg Cholesterol; 66mg Sodium Food Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 132 1/2 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW #CP0050 Converted by MM_Buster v2.0n.
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