Thinking of making tuna salad for lunch.....can I use Mayo?

Not commercial mayo,I have searched high and low, and even the Organic ones still have soybean oil...All are made with soybean oil,and have HFCS....I did purchase Kraft Olive oil mayo this month,but even it has canola and soybean oil...If you have a blender or food processor it is easy to make your own,which I am going to do this month..here is a great link..
Paleo Mayo

Thanks for the mayo link...I'm going to make the baconnaise with all that bacon fat I've been saving.

I make homemade with 1 egg yolk mixed with 1/2 tsp salt, 1/3 tsp dry mustard, 1 T balsamic vinegar and a teeny little bit of sweetner. After mixing that, add 1 tbsp olive oil and mix until thick. Add more olive oil, about a tbsp at a time (use 3/4 c total). I use a whisk and mix the entire time. At the end, if it needs to be thinned, I add 1 tbsp citrus juice of some type--prefer lime. Will that work for you?

It depends on how strict you want to be. I think of all the ones, canola oil mayo is probably the best for you.

true jones, I bet you don't use EVOO... maybe the sort that has most of the olive flavors processed out? Most people don't like mayo made with olive oil.

I actually made the most disgusting mayo with with an olive oil the first time, so last shop, I purchased Bertolli's traditional, with "extra mild taste" printed boldly on the label.

Goose fat mayonaise is really delicious. I'm not keen on olive oil ones as it can be very strong. But goose fat is lovely. I warm the fat slightly to make it liquid (it's very sloppy but not quite liquid at room temperature) and then make the mayonnaise as normal. It can be quite firm straight from the fridge but soon softens.

Mac. nut oil mayo is very, very good.