EGG YOLK VINAIGRETTE

RECIPE (4-6 servings)
1 egg yolk- 1
1 tbsp dijon mustard- 15ml
1tbsp chopped fresh parsley- 15ml
2tbsp chopped shallot- 30ml
1/4cup red wine vinegar- 50ml
3/4 cup olive oil- 175ml
few drops of lemon juice
salt and pepper

PROCEDURE:
~Place egg yolk in bowl with mustard and stir
~Add parsely, vinegar and shallot, salt and pepper; mix well and whisk.
~Add oil in thin stream, whisk and mix constantly. Add small drops of lemon juice, mix and seasoning. The vinaigarette should be thick
(this will last for 3 days if refrigerated)
_______________________________________________________
1 serving: 330 calories, 36g fat, 2g carbohydrates, 1g protein, 0g fiber

POTATO AND TUNA FISH SALAD

INGREDIENTS
6.5oz can tuna, drained 184g
3 large cooked potatos, still hot and cubed 3
4 tbsp cooked chopped red onion 60ml
2 green onions, chopped 2
1 cubed bell pepper 1
1 diced celery stalk 1
2 tbsp wine vinegar 30ml
2 tbsp lemon juice 30ml
1 1/2 dijon mustard 25ml
1/4 cup heavy cream, 50ml
salt and pepper

INSTRUCTIONS OF COOKING
~Place tuna in large bowl. Add vegetables and mix.
~Pour vinegar and lemon juice in another bowl. Add mustard, salt, pepper and mix together with wisk in cream
~pour sauce over salad and toss well. Marinate 15 mins before serving