How To Make The Famous Tunacado Sandwich

By Chef Jack Ovens · 20 min

Ingredients

Instructions

1. Make the basic mayonnaise: in a tall jar, blend the whole egg, white vinegar, Dijon mustard, vegetable or sunflower oil, salt and pepper with an immersion blender until emulsified. Remove half into a bowl. Add dill and flat-leaf parsley to the remaining half and blend, then season and refrigerate.
2. Make the pesto: blend the garlic, parmesan and pine nuts on high. Add basil, extra virgin olive oil, lemon juice, salt and pepper and blend on high. Slowly add more oil until pourable but thick and spreadable. Refrigerate.
3. Add the tuna and its sauce ingredients to the bowl with the basil mayonnaise and mix well. Check the seasoning.
4. Place a pan over medium heat or use a panini press. Butter both sides of the bread. While toasting, spread with herb mayonnaise and pesto, top with avocado and tomato slices, then spread the tuna mix over. Close the sandwich, press lightly and toast to your liking.
5. Remove from the pan, slice in half and serve.

Summarized from Chef Jack Ovens's video. Watch it for the details.

More recipes with

GarlicOnionEggCheeseTomatoLemonParmesan cheeseRed onion