Loaded summery tuna sandwiches
Look forward to lunchtime and upgrade your standard tuna mayo sandwich with this vibrant basil-packed aioli and a spicy pickled onion salad sandwich
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Prep:20 mins
No cook - Easy
Nutrition per serving
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kcal 978
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fat 74g
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saturates 15g
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carbs 46g
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sugars 0g
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fibre 8g
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protein 27g
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salt 27g
Ingredients
- 2 tomatoes , thickly sliced
- 1 tbsp chilli oil
- 2 tbsp apple cider vinegar
- 1 tsp caster sugar
- 1 small red onion , finely sliced
- 1 small Little Gem lettuce , roughly chopped
- 50g salted butter , softened
- 8 thick slices seeded bread
- salted crisps , to serve
- 1 small garlic clove , crushed
- 2 egg yolks (freeze the whites for another recipe)
- 1 lemon , juiced
- 2 x 150g jars tuna , drained and oil reserved
- 200ml neutral oil such as rapeseed or sunflower
- 25g basil , roughly chopped
Method
Sprinkle the tomatoes with some flaky sea salt and set aside. Combine the chilli oil, vinegar and sugar in a small bowl and once dissolved add the red onion with a big pinch of salt and set aside to pickle slightly for 10 mins.
To make the aioili, put the garlic, egg yolks and 1 tbsp lemon juice in a food processor. Blitz until combined and add the oil from the tuna jars in a steady, slow stream. Slowly add the remaining oil and once it has all been added and the mixture is emulsified, add the basil and blitz until finely chopped. Season to taste with salt, pepper and more lemon juice. Mix in the tuna and set aside in the fridge.
Toss the lettuce with the pickled red onions. Butter the bread and layer up all the ingredients to make the sandwiches. Serve cut in half with salted crisps on the side.
