1 can (7 oz/198 g) oil-packed light tuna

1 egg yolk

1/3 cup (75 ml) olive oil

2 tbsp (30 ml) lemon juice

2 tsp capers

In a blender, purée the tuna and egg yolk. Add the oil, lemon juice and capers. Process until the mixture is smooth. Season with salt and pepper. Refrigerate for 15 minutes or until the mayonnaise is completely chilled.

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