Loaded summery tuna sandwiches
Makes 4 sandwiches
Easy
Prep:
No cook
Look forward to lunchtime and upgrade your standard tuna mayo sandwich with this vibrant basil-packed aioli and a spicy pickled onion salad sandwich
Skip to ingredients
Units:
- 2 tomatoesthickly sliced
- 1 tbsp chilli oil
- 2 tbsp apple cider vinegar
- 1 tsp caster sugar
- 1 small red onionfinely sliced
- 1 small Little Gem lettuceroughly chopped
- 50g salted buttersoftened
- 8 thick slices seeded bread
- salted crispsto serve
For the aioli
- 1 small garlic clovecrushed
- 2 egg yolks(freeze the whites for another recipe)
- 1 lemonjuiced
- 2 x 150g jars tunadrained and oil reserved
- 200ml neutral oilsuch as rapeseed or sunflower
- 25g basilroughly chopped
Nutrition: Per serving
- kcal978
- fat74g
- saturates15g
- carbs46g
- sugars7g
- fibre8ghigh
- protein27g
- salt27g
Method
step 1
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.
step 2
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.
step 3
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.
