It’s a tasty, practical and easy-to-prepare guest food, made even more wholesome and exquisite by the cold pressed oils in the mayonnaise- sauce. If you need to put some delicacy on the dinner table in no time, this tuna fish salad is an excellent choice.
Place the boiled egg yolk, the salt, pepper and mustard, the milk and the beer balsamic vinegar and, finally, the oils in a blender.
Blend the ingredients for 10 seconds until the mixture reaches mayonnaise consistency.
Mix the Greek yoghurt into the thus prepared mayonnaise.
Place the drained sweet-corn and the tuna fish into a mixing bowl, and toss them together with the yoghurt mayonnaise.
Cut the tortillas into triangles, place them on a tin lined with baking paper and roast them in an oven at 180 °C.
Make sure that all the ingredients of the mayonnaise are of the same temperature, or else it will not become creamy enough. In our experience, ingredients at fridge temperature will make for the best consistency