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Preheat your oven to 400°F. On a baking sheet, toss the trimmed asparagus with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Spread in a single layer.

Roast the asparagus for 10-12 minutes, or until tender-crisp and slightly browned. Remove from the oven and let cool completely. This cooling step is crucial for the pesto's texture.

While the asparagus cools, prepare the tuna salad. In a small bowl, combine the drained canned tuna, 2 tablespoons of mayonnaise, and 1 teaspoon of Dijon mustard. Mix well and set aside.

Once the roasted asparagus has cooled (about 10 minutes), add it to a food processor along with the fresh parsley, sun-dried tomatoes, minced garlic, and pecans.

Pulse the food processor until the ingredients are roughly chopped and begin to form a chunky paste. Scrape down the sides as needed.

Add 1/4 teaspoon of salt (or to taste), the optional 1/4 teaspoon of crushed red pepper, 1 tablespoon of red wine vinegar, and 3 tablespoons of olive oil to the food processor. Blend until the pesto reaches your desired consistency – it can be chunky or smoother.

To assemble each sandwich: Take two slices of lightly toasted sourdough bread. Spread a generous amount of the prepared asparagus pesto on one slice. Spread a layer of hummus on the other slice.

On the pesto-covered slice, add a scoop of the prepared tuna salad. On the hummus-covered slice, place two lettuce leaves and a few slices of avocado.

On top of the tuna salad, layer 2-3 tomato slices. Optionally, sprinkle a pinch of salt over the tomatoes. Then add a few shaved carrots.

Carefully bring the two halves of the sandwich together, pressing down gently. Cut the sandwich in half and serve immediately.


Preheat your oven to 400°F. On a baking sheet, toss the trimmed asparagus with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Spread in a single layer.

Roast the asparagus for 10-12 minutes, or until tender-crisp and slightly browned. Remove from the oven and let cool completely. This cooling step is crucial for the pesto's texture.

While the asparagus cools, prepare the tuna salad. In a small bowl, combine the drained canned tuna, 2 tablespoons of mayonnaise, and 1 teaspoon of Dijon mustard. Mix well and set aside.

Once the roasted asparagus has cooled (about 10 minutes), add it to a food processor along with the fresh parsley, sun-dried tomatoes, minced garlic, and pecans.

Pulse the food processor until the ingredients are roughly chopped and begin to form a chunky paste. Scrape down the sides as needed.

Add 1/4 teaspoon of salt (or to taste), the optional 1/4 teaspoon of crushed red pepper, 1 tablespoon of red wine vinegar, and 3 tablespoons of olive oil to the food processor. Blend until the pesto reaches your desired consistency – it can be chunky or smoother.

To assemble each sandwich: Take two slices of lightly toasted sourdough bread. Spread a generous amount of the prepared asparagus pesto on one slice. Spread a layer of hummus on the other slice.

On the pesto-covered slice, add a scoop of the prepared tuna salad. On the hummus-covered slice, place two lettuce leaves and a few slices of avocado.

On top of the tuna salad, layer 2-3 tomato slices. Optionally, sprinkle a pinch of salt over the tomatoes. Then add a few shaved carrots.

Carefully bring the two halves of the sandwich together, pressing down gently. Cut the sandwich in half and serve immediately.
