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This slightly tuna-flavored mayo (it’s an Italian thing…) goes perfect with grilled vegetables or cold roast beef. Don’t knock it before you try it!
1 (5-ounce) can tuna (dark or light, oil- or water-packed)
2 egg yolks
2 teaspoons lemon juice
1 teaspoon fish sauce
2 cloves garlic
2 pinches kosher salt, or more to taste
1½ cup canola or other neutral-flavored oil
2 pounds vegetables (we used bell peppers, broccoli, zucchini), cut into grillable strips
2 tablespoons extra virgin olive oil
