Tunacado
Serving size: 2
Ingredients:
- ⅓ cup Sistry's Jalapeno Cilantro
- 2 tablespoons Sistry's Chili Chipotle
- 2 cans albacore wild tuna
- ⅓ cup mayonnaise
- 1 tsp mustard
- ½ red onion, chopped
- 1 bunch cilantro, chopped
- ½ lemon
- 4 slices sourdough bread
- 3 tablespoons pesto
- ½ avocado
- ½ tomato
- 1 bunch dill, chopped
- Salt and pepper to taste
This recipe features Sistry brand's Jalapeno Cilantro and Chili Chipotle sauces, which add a delicious kick of flavor to this tuna salad sandwich.
Instructions:
- In a food processor, combine the tuna, mayonnaise, and mustard. Pulse until the mixture is combined and slightly chunky.
- Add Sistry's Jalapeno Cilantro sauce, dill, cilantro, salt, black pepper, and the juice of half a lemon to the food processor. Pulse until the mixture is smooth and well combined.
- Taste the mixture and adjust the seasoning as needed with additional salt, pepper, or lemon juice.
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Toast the sourdough bread and spread Sistry's Chili Chipotle sauce on one side of the bread and add pesto on the other slice of bread.
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Add all the other toppings (avocado, onion, tomato).
Serve the Tunacado with a side of crispy sweet potato fries and a cold beer!
*You could use Greek yogurt instead of mayonnaise for a healthier option or substitute the sourdough bread for gluten-free bread to make the recipe gluten-free.