Spicy TunaCado

Name: Spicy TunaCado
Total time: 300 s
Yield: 1 serving
Cuisine: British
Ingredients: 100 g fresh line caught tuna; 2 tbsps salad cream; 1/4 small red onion, finely diced; 1 tsp capers, chopped; 2 tbsps dill, chopped; Squidge of wasabi; Pinch salt and black pepper; 1 heaped tbsp walnut pesto (see recipe below); Small bunch cherry tomatoes, sliced; 1/2 avocado, peeled and thinly sliced; Few sliced pickled sunchoke; Warburtons wholemeal soft naan or thin; Pesto; 1 garlic clove; 1/4 lemon, juiced; 30 g walnuts; Small bunch (30g) basil leaves; 4 tbsps extra virgin olive oil; 30 g pecorino; Freshly ground black pepper

Laura @FeelBetter

Milton Keynes, England

Tik Tok food sensations arrive and disappear faster than a rat out of an aquaduct but ‘Joe and the Juice’ arrived pre-Tiktok and is here to stay. Kaspar Basse opened the first Joe and the Juice café and bar in his friend’s clothing store, Rue Verté, on Ny Østergade in Copenhagen in 2002 and today there are 350 Joe and the Juice coffee shops and juice bars around the world.

I can’t possibly replicate the wholemeal bread imported from Denmark but I have created a take on two of the fillings, spicy tuna and the tunacado and given it a touch of Britishness by making the sauce base from Heinz Salad Cream (with a wallop of wasabi instead of jalapeno/tabasco) and enveloped it in a toasted Warburton’s naan.

Salad Cream was created in 1914 in the Heinz factory in Harlesden in North West London. It was the first brand Heinz developed exclusively for the UK market and has remained a firm favourite as an alternative to mayo.

Thomas and Ellen Warburton opened a grocery shop in Bolton, Lancashire in 1870 but when a slump hit the grocery market in 1876, Ellen started baking bread and her first batch of four loaves and six cakes sold out in under an hour. Within two weeks the tiny shop was renamed Warburtons the Bakers and now, five generations on, it is still owned and run by the family and is the largest bakers in Britain. They have moved with the times and in 2011 launched the 100 calorie thin and more recently a soft brown naan which I have used in this recipe. #GlobalApron #walnuts

Laura @FeelBetter

Milton Keynes, England

Saved

Ingredients

5 minutes

1 serving

100 gfresh line caught tuna
2 tbspssalad cream
1/4small red onion, finely diced
1 tspcapers, chopped
2 tbspsdill, chopped
Squidge of wasabi
Pinchsalt and black pepper
1heaped tbsp walnut pesto (see recipe below)
Small bunch cherry tomatoes, sliced
1/2avocado, peeled and thinly sliced
Few sliced pickled sunchoke
Pickled Sunchoke (Jerusalem artichoke)
Warburtons wholemeal soft naan or thin
Pesto
1garlic clove
1/4lemon, juiced
30 gwalnuts
Small bunch (30g) basil leaves
4 tbspsextra virgin olive oil
30 gpecorino
Freshly ground black pepper

Saved

Steps

5 minutes

1

Pesto: Roast the garlic in a dry skillet for 10 minutes until brown. Add the walnuts and continue to cook for around 5 minutes until fragrant. Peel the garlic and add to a food processor with the walnuts, basil, pecorino and a few grinds of black pepper. Blitz until combined and slowly trickle in the olive oil until it reaches the right consistency.
2

Season the tuna, lightly oil and fry in a hot, dry skillet for 1-2 minutes on each side. Remove from the pan to rest. Mix together the salad cream, red onion, capers, dill and wasabi and season with a pinch of salt and pepper.
3

Toast the naan, cut in two and spread both insides with the pesto. Slice the tuna and place on one side of the bread, top with the sauce, avocado, tomatoes and sunchoke pickle. Place the other half of the naan on top and toast again in a dry skillet until the bread is brown and crunchy.