Bagel Deli Tuna Salad & Mayo by CK's Kitchen Channel

CK has been craving tuna salad and usually her grandmother makes it for her, but I thought I'd give it a shot. Trying to recapture the taste of NY delis, or more specifically the best tuna salad; the one you get from a bagel store in Brooklyn (at least in the 80s or my memory of the 80s). And, to make it worth doing a video, let's make some mayo and try to approximate a Kewpie mayonnaise recipe.

Kewpie-inspired Mayo:

1.5 cup of canola oil
2 egg yolks
2 tblsp of rice vinegar (or apple cider vinegar in my case)
4 tsp lemon juice
2 tsp of Coleman's mustard (or Dijon, or a good deli mustard, something with kick)
2 tsp sugar
1 tsp kosher salt (I use Diamond Crystals)
0.5 tsp dashi powder (or other umami ingredient)

This is a rough but forgiving recipe. Feel free to swap these ingredients around with your favorite substitutions; as long as you have the egg and oil, you'll have may. If you're using an immersion blender you can even halve the recipe (wouldn't try that in a food processor or regular blender because the volume may be too low to really emulsify good).

With an immersion blender, just mix everything together and let 'er go. With a food processor or blender you have to drizzle each ingredient in carefully so the sauce won't break. I don't do that.

Best Deli/Bagel Tuna Salad

Veggies:
2 ribs of celery
1 carrot
0.5 red pepper
(0.25 red onion optional)

Herb
1 tblsp fresh dill

Tuna
2 cans tuna (drained)
2-4 tbsp of mayo to taste


Process the veggies together until they're well processed. Add the dill and give a quick process towards the end. Add the tuna and mayo and process to mix. Go light on the tuna at first and add as necessary to get the consistency you want. A little goes a long way when you're using a processor.