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

Instructions

Step 1: Sprinkle the tomato slices with some flaky sea salt and set them aside to enhance their flavor.

Step 2: In a small bowl, combine the chilli oil, apple cider vinegar, and caster sugar. Stir until the sugar dissolves, then add the finely sliced red onion along with a big pinch of salt. Let it pickle for about 10 minutes.

Step 3: To make the basil aioli, place the crushed garlic, egg yolks, and 1 tablespoon of lemon juice into a food processor. Blitz until combined.

Step 4: Slowly add the reserved tuna oil from the jars in a steady stream while running the food processor, followed by the remaining neutral oil. Continue adding the oil slowly until the mixture emulsifies into a thick, creamy aioli.

Step 5: Add the chopped basil and blitz again until finely chopped and incorporated. Season with salt, pepper, and extra lemon juice to taste.

Step 6: Mix the drained tuna into the basil aioli and refrigerate the mixture until ready to assemble the sandwiches.

Step 7: Toss the roughly chopped Little Gem lettuce with the pickled red onions to combine flavors.

Step 8: Butter each slice of seeded bread with the softened salted butter.

Step 9: Layer the sandwiches by spreading the tuna aioli, then topping with the pickled onion and lettuce mixture, followed by the salted tomato slices. Top with the second slice of bread.

Step 10: Cut the sandwiches in half and serve immediately with salted crisps on the side.

Tips & Variations

Use a sturdy seeded bread to hold all the fillings without getting soggy.

If you prefer less heat, reduce or omit the chilli oil from the pickling mixture.

For a creamier texture, add a spoonful of mayonnaise to the aioli before mixing in the tuna.

Fresh basil can be swapped for parsley or dill depending on your flavor preference.

Storage

Store any leftover tuna aioli mixture in an airtight container in the refrigerator for up to 2 days. It’s best to assemble the sandwiches just before serving to keep the bread from becoming soggy. If reheating, avoid microwaving the sandwich itself; instead, gently reheat the tuna spread and add fresh bread.

FAQs

Can I use canned tuna in water instead of oil-packed tuna?

Yes, but the aioli may be less rich. You can add some olive oil to compensate for the missing tuna oil in the recipe.

Is it safe to use raw egg yolks in the aioli?

The recipe calls for raw egg yolks, which are common in traditional aioli. Use fresh, pasteurized eggs if you’re concerned about food safety, or consider using commercially prepared aioli as an alternative.