Cooking Instructions
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Step 1
Add the
Canned Tuna in Water (4 cans)
to a medium bowl and break it apart with a fork. Add the chopped
Celery (2 stalks)
,
Scallions (1 bunch)
, and
Jalapeño Pepper (1)
to the tuna and toss to combine.
Step 2
Measure out about 3/4 cup of
Mayonnaise (170 g)
in a 2-cup glass measure. Add the zest and juice from the
Lime (1)
,
Habanero Hot Sauce (15 mL)
,
Freshly Ground Black Pepper (1 g)
, and
Fresh Cilantro (8 g)
. Whisk to combine.
Step 3
Pour the mayonnaise mixture over the tuna salad and toss until well combined. If the tuna is too dry for your tastes, add more, 1 tablespoon at a time until it’s the way you like it. Adjust seasonings if necessary.
Step 4
Preheat the oven to 350 degrees F (180 degrees C).
Step 5
Open the
Brioche Hamburger Buns (8)
and place them on a baking sheet. Place a slice of
Pepper Jack Cheese (8 slices)
on the bottom portion of each bun and transfer to the oven to toast the top bun and melt the cheese. (About 5-8 minutes).
Step 6
Remove the buns from the oven and top each slice of melted cheese with a mound of tuna fish,
Pickled Cucumbers (to taste)
, and a slice of
Tomato (1)
.
Step 7
Spread the mashed
Hass Avocados (2)
over the top bun and top the sandwich with the avocado half. Enjoy.
