Fresh tuna and homemade mayo lettuce leaf wraps
About Westfalia Avocado Oil
Westfalia’s delicious range of avocado oils are healthy, versatile and a perfect substitute for any other cooking oil – especially if you’re swapping out seed oils on you LCHF lifestyle. It is suitable to use for a range of cooking methods and other uses, from frying, roasting and braaing to drizzling, dipping and even baking. The Plain Avocado Oil has a wonderful neutral flavour, without the taste of a fresh avo as many may think. The oils work equally well in a stir-fry or salad dressing, added to a marinade or poured over green veggies, like green beans, broccoli or spinach, and any meat, fish, chicken and seafood dishes.
Another benefit is the high smoke-point (up to 250 ˚C) of the oil. This means that the health structure of the oil remains intact, even when heated. With the stamp of approval from the Heart and Stroke Foundation of South Africa, you can be sure that it is one of the healthiest oils on the market. Westfalia Avocado Oils are certified Halaal and Kosher, suitable for vegetarians, and available in a variety of flavours. The flavours include Plain, Garlic, Lemon, Chilli, Basil, Herb and Butter.
Westfalia Avocado Oil is made exclusively from locally grown avocados and is proudly 100% South African.
|1 clove garlic|
|500g tuna fillets|
|fresh lemon juice|
|1 tsp dijon mustard|
|2 egg yolks|
|5g fresh parsley|
|2-3 baby gem lettuce|
|2 tsp capers|
|1/2 cup Westfalia Avocado Oil|
- Place the shredded cooked tuna in a bowl
- For the mayonnaise: Place the yolks in a bowl, add the lemon juice of half a lemon, mustard and minced garlic and whisk until pale and creamy. Add the avocado oil in a slow, thin stream until the mixture emulsifies. Season to taste.
- Mix the mayonnaise with the shredded tuna, add the chopped parsley and chopped capers and season.
- To serve: Place dollops of the tuna mixture into lettuce leaves and serve immediately.
- Tip: We used Westfalia Avocado Oils for the best result!