1: For the whipped tuna, add 2 cans of albacore tuna, 1/4 cup mayo, 1/2 squeezed lemon, salt, pepper, red pepper flakes, 2 tablespoons diced pickles, 1 diced celery rib, 1/2 diced red onion, and 2 tablespoons diced parsley to a food processor.
2: Pulse until smooth for about 30 seconds.
3: For the pesto vinaigrette, add 2 handfuls of basil, 1/2 cup olive oil, 1/4 cup red wine vinegar, 1 garlic clove, red pepper flakes, and salt to a food processor or blender.
4: Blend and then strain until it reaches a thin pesto consistency.
5: Assemble the sandwich using thinly sliced sourdough, whipped tuna, sliced avocado, sliced tomato, crispy chili oil, and drizzle the pesto vinaigrette on top.
