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For the mayo 1 egg 1 tablespoon Dijon mustard 1 tablespoon red wine vinegar ½ teaspoon salt 2 heads roasted garlic (roasted in aluminum foil at 400F for 45 minutes) ¼ cup avocado oil For the tuna salad 2 celery stalks, finely chopped 2 cans tuna, drained Break up the tuna with a fork Lemon cheek Add the celery, lemon juice, and roasted garlic aioli Make the roasted garlic mayo. Add the raw egg, Dijon, red wine vinegar, salt, and roasted garlic to a narrow jar wide enough to fit an immersion blen
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