Tune Up Recipe

Prepare lemon aioli and combine tuna

In a medium bowl, combine mayonnaise, 1 tablespoon fresh lemon juice, lemon zest, and Dijon mustard. Whisk until smooth to make a lemon aioli base. Drain the Wild Planet albacore tuna and add it to the bowl, breaking up large chunks with a fork but leaving some flake for texture.

Fold chopped tomato, chopped Kalamata olives, and pickled red onion into the tuna mixture until evenly distributed. Season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust seasoning; if you want brighter flavor, add the additional 1/2 teaspoon lemon juice reserved in the Finish section.

Toast bread and prepare greens

Brush both sides of each 7-grain bread slice lightly with 1 teaspoon olive oil. Toast slices in a skillet over medium heat or in a toaster until golden and crisp, about 2–3 minutes per side in a skillet or 3–4 minutes in a toaster. While toasting, rinse and spin romaine and baby spinach dry; pat leaves with a towel if needed.

Tear the romaine into sandwich-sized pieces and toss with spinach. If desired, very lightly season the greens with a pinch of salt and a few drops of extra-virgin olive oil to bring out flavor (optional).

Assemble sandwiches

Lay two toasted slices of 7-grain bread on a work surface. Divide the tuna salad evenly between them (about half the tuna per sandwich). Mound the tuna toward the center, then top each with a handful of the romaine and spinach mixture, distributing pickled onion and olive fragments evenly so each bite has flavor contrast.

Finish with a light squeeze of the remaining 1/2 teaspoon lemon juice over each sandwich and, if desired, drizzle a tiny amount (about 1/4 tsp) of extra-virgin olive oil. Season the assembled sandwiches with additional salt and freshly ground black pepper to taste.

Top each sandwich with the remaining toasted bread slices. Press gently, cut in half if desired, and serve immediately while bread is still slightly warm and crisp.