Ingredients
Bread options:
1 pita pocket
Tuna Mousse Filling:
- 1 can Oregon’s Choice Albacore (6oz), drained
- 4-5 tablespoons chipotle aioli (recipe below)
- ½ teaspoon lemon juice
- 1 tablespoon finely diced red onion
- 1–1½ teaspoons diced jalapeños
- 1 teaspoon chopped cilantro
- Pinch black pepper
- Pinch salt
Sandwich toppings:
- 1 tablespoon pesto
- 2 slices tomato
- ¼ avocado, sliced
Chipotle Aioli (small batch):
- 3 tablespoons mayonnaise
- 2 tablespoon sour cream
- 1 teaspoon lime juice
- ½ teaspoon honey
- Pinch black pepper
- 2 teaspoon chipotle peppers in adobo sauce
Instructions
Make the chipotle aioli
Mix all aioli ingredients in a small bowl until smooth. Adjust the chipotle paste for desired heat.
Make the tuna mousse
Place the drained tuna, 2–3 tablespoons chipotle aioli, lemon juice, red onion, jalapeños, cilantro, salt, and pepper into a blender or food processor.
Blend until smooth and light, airy, and fluffy, this is your mousse consistency. (Step can be skipped if in a hurry! But the texture really is worth the time if you have it.)
Assemble the pita
Spread pesto on one side of the pita.
Layer avocado slices, tomato, and the tuna mousse.
This recipe is perfect for a single person. It’s quick, easy, and satisfying. It can also be scaled up to make multiple sandwiches if needed.