Name: Loaded summery tuna sandwiches
Prep time: 20 min
Total time: 20 min
Yield: Makes 4 sandwiches
Ingredients: 2 tomatoes thickly sliced; 1 tbsp chilli oil; 2 tbsp apple cider vinegar; 1 tsp caster sugar; 1 small red onion finely sliced; 1 small Little Gem lettuce roughly chopped; 50g salted butter softened; 8 thick slices seeded bread; salted crisps to serve; 1 small garlic clove crushed; 2 egg yolks (freeze the whites for another recipe); 1 lemon juiced; 2 x 150g jars tuna drained and oil reserved; 200ml neutral oil such as rapeseed or sunflower; 25g basil roughly chopped

Loaded summery tuna sandwiches

Look forward to lunchtime and upgrade your standard tuna mayo sandwich with this vibrant basil-packed aioli and a spicy pickled onion salad sandwich

20 min total 20 min prep Makes 4 sandwiches 978 cal

Instructions

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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.
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.
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.