Mozzarella Fondue with Vegetables and Tuna Mayonnaise

Ingredients

• 1 can tuna
• 2 egg yolks
• 1 tbsp Lemon Juice
• 200 ml olive oil
• 150 g low-fat yogurt
• Salt
• freshly ground pepper
• 1 tbsp capers
• 250 g Broccoli
• Salt
• 1 can artichoke hearts
• 2 stalks celery
• 1 Zucchini
• 1 green bell pepper
• 4 mozzarella balls
• 2 medium eggs
• 8 tbsp breadcrumbs
• oil

Instructions

1. 1.

   Drain the tuna. In a tall mixing bowl whisk the egg yolks with lemon juice using a wooden spoon. Slowly drizzle in the olive oil while continuing to stir. Finally add the tuna and blend until smooth. Stir in the yogurt and season the mayonnaise with salt and pepper. Fold in the capers. Clean, rinse, cut the broccoli into florets and blanch for 2-3 minutes in lightly salted water.

2. 2.

   Drain, shock with cold water, and let dry well. Drain the artichoke hearts on a sieve and halve them. Clean, rinse, and finely chop the celery and zucchini. Quarter the bell pepper, clean, rinse, and cut into small pieces. Arrange the vegetables. Cut the mozzarella into chunks. Beat the eggs in a shallow dish with a fork. Spread breadcrumbs onto a plate.

3. 3.

   Coat each mozzarella piece first in egg, then in breadcrumbs. Place on a serving platter. Heat oil in a fondue pot over the stove. Keep hot at the table using a rechaud. Skewer the mozzarella and briefly fry it in the hot oil. Fry zucchini and bell pepper pieces as desired. Serve with the tuna mayonnaise. Eat any remaining raw vegetables with the tuna mayonnaise.