Peri Pesto Tuna Sandwich
Recipe
This tuna sandwich with a twist is anything but basic.
Serves: 4 people | Prep time: 10 minutes | Cooking time: 5 minutes
British | Main | Vegetarian
Ingredients
- 4 slices Lightly Seeded Bread
- 145g Tuna, drained
- 50g Red Onion, diced
- 30g Jalapeño Slices
- 1 tsp English Mustard
- 1 tsp Lemon Juice
- 5g Fresh Coriander
- Salt & Black pepper- to season
- 1 tsp Olive Oil
For the filling:
- 1 Large Avocado
- 2 Vine Tomatoes
- 40g Pesto
- 65g Mayonnaise
- 5g Fresh Coriander
For the peri mayo:
- 20g Mayonnaise
- 20g Soured Cream
- 15g Tomato Puree
- 1 tsp Chilli Powder
- 1/2 tsp Sriracha
- 1 tsp Smoked Paprika
- 20g Chargrilled Red Peppers, blended into a paste
- 1/2 tbsp Honey
- 1/2 tsp Black Pepper
Method
- Drain the tuna and add to a bowl.
- Finely chop the jalapeños and add to the tuna.
- Add the chopped onions, coriander, mayonnaise, mustard, lemon juice and season – mix well.
- Cut the avocado in half, discard the stone and smash with a fork.
- Slice the tomatoes.
- To make the peri mayonnaise – mix all the ingredients together.
- Cut the slices of bread in half and pan fry in oil until golden and crispy.
- Spread the pesto on one side of the toasted bread and spread the peri mayo on the other slices.
- Top the pesto with the sliced tomatoes and avocado.
- Divide the tuna mayo on the slices with the peri mayonnaise.
- Sandwich the two slices together and serve alongside any remaining peri mayonnaise.