A mayo-free sandwich featuring whipped tuna with yogurt, homemade pesto with basil and pine nuts, and fresh toppings like avocado and heirloom tomatoes on grilled sourdough bread.
1: Add tuna, yogurt, lemon juice, salt, pepper, red pepper flakes, pickles, celery, red onion, and parsley to a food processor and pulse until desired consistency.
2: For the pesto, blend basil leaves, pine nuts, parmesan, garlic, salt, and olive oil in a food processor until smooth.
3: Grill the sourdough bread slices.
4: Top each slice of bread with pesto, sliced avocado, salted heirloom tomato, whipped tuna, and hot peppers.
