Spicy Tunacado
Spicy Tunacado
Ingredients
For the Tuna Salad
- 4 cans tuna in spicy olive oil, drained
- 1/2 cup mayonnaise
- 2 teaspoons lemon juice
- as needed salt
- as needed black pepper
- 4 teaspoons capers, drained and roughly chopped
For the Sandwich Assembly
- 4 loaves ciabatta bread
- 2 avocado, ripe, thinly sliced or lightly mashed
- 4 Campari tomatoes, thinly sliced (about 10 slices per sandwich)
- 4 tablespoons pesto
- 2 teaspoons chili crunch
- 16 slices fresh jalapeño, thinly sliced (4-6 slices per sandwich)
- 1 lemon, for squeezing
Instructions
- 1
Preheat your oven to 350°F. Prepare the ciabatta bread by slicing each loaf in half horizontally and carefully removing some of the soft interior to thin it out.
⏱️ 2 min•🌡️ 350
- 2
Place the prepared ciabatta halves on a baking sheet and warm them in the preheated oven for approximately 8 minutes, flipping halfway through. The bread should be lightly crisp on the outside but still soft on the inside.
⏱️ 8 min•🌡️ 350
- 3
While the bread is warming, prepare the tuna mixture. In a medium bowl, combine the drained tuna, mayonnaise, lemon juice, salt, black pepper, and chopped capers. Mix until all ingredients are well combined and the mixture is creamy, briny, and textured.
⏱️ 5 min
- 4
To assemble each sandwich, take a warmed ciabatta half. Spread 1 tablespoon of pesto evenly on one half of the bread. Top the pesto with 1/2 teaspoon of chili crunch.
⏱️ 2 min
- 5
Layer the thinly sliced Campari tomatoes (about 10 slices) over the chili crunch. Arrange 4-6 thin slices of fresh jalapeño on top of the tomatoes.
⏱️ 2 min
- 6
Spoon a generous portion of the tuna mixture onto the sandwich. Top with thin slices or lightly mashed avocado. Finish with a squeeze of fresh lemon juice over the avocado.
⏱️ 2 min
- 7
For an optional but recommended step, press or pan-toast the assembled sandwich for 30-60 seconds in a hot pan or sandwich press to achieve a thin, crisp finish.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Tunacado
For the Tuna Salad
- 4 cans tuna in spicy olive oil, drained
- 1/2 cup mayonnaise
- 2 teaspoons lemon juice
- as needed salt
- as needed black pepper
- 4 teaspoons capers, drained and roughly chopped
For the Sandwich Assembly
- 4 loaves ciabatta bread
- 2 avocado, ripe, thinly sliced or lightly mashed
- 4 Campari tomatoes, thinly sliced (about 10 slices per sandwich)
- 4 tablespoons pesto
- 2 teaspoons chili crunch
- 16 slices fresh jalapeño, thinly sliced (4-6 slices per sandwich)
- 1 lemon, for squeezing
Instructions
- 1
Preheat your oven to 350°F. Prepare the ciabatta bread by slicing each loaf in half horizontally and carefully removing some of the soft interior to thin it out.
⏱️ 2 min•🌡️ 350 - 2
Place the prepared ciabatta halves on a baking sheet and warm them in the preheated oven for approximately 8 minutes, flipping halfway through. The bread should be lightly crisp on the outside but still soft on the inside.
⏱️ 8 min•🌡️ 350 - 3
While the bread is warming, prepare the tuna mixture. In a medium bowl, combine the drained tuna, mayonnaise, lemon juice, salt, black pepper, and chopped capers. Mix until all ingredients are well combined and the mixture is creamy, briny, and textured.
⏱️ 5 min - 4
To assemble each sandwich, take a warmed ciabatta half. Spread 1 tablespoon of pesto evenly on one half of the bread. Top the pesto with 1/2 teaspoon of chili crunch.
⏱️ 2 min - 5
Layer the thinly sliced Campari tomatoes (about 10 slices) over the chili crunch. Arrange 4-6 thin slices of fresh jalapeño on top of the tomatoes.
⏱️ 2 min - 6
Spoon a generous portion of the tuna mixture onto the sandwich. Top with thin slices or lightly mashed avocado. Finish with a squeeze of fresh lemon juice over the avocado.
⏱️ 2 min - 7
For an optional but recommended step, press or pan-toast the assembled sandwich for 30-60 seconds in a hot pan or sandwich press to achieve a thin, crisp finish.
⏱️ 1 min