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Awhile ago now (not sure if it holds up these days, but I already wrote the next bit so we're leaving it in), according to the Wall Street Journal, "Canned tuna is struggling to connect with younger generations." Not Donostia Foods Bonito del Norte Tuna. The youth of America and the young at heart alike know there is nothing better. Look at that sandwich above. Just look.
Gaze upon the ideal of the tuna sandwich with wonder and contemplate the lunchtime perfection that can be made with ease. Line-caught, fresh-packed, sustainable tuna in olive oil, just open a jar and savor every succulent loin.
Total Time: You're toasting some nice bread, whipping up a little saffron aioli... let's say 15 minutes.
Servings: One glorious sandwich.
1. Make the saffron aioli, instructions to do so found here.
2. Toast your sourdough to your desired level of brown; nice toasted edges always provide a desirable crunch.
3. Layer as so: saffron aioli, piquillo peppers, Bonito tuna, lettuce, a li'l more saffron aioli.
4. Enjoy your supremely satisfying lunch.
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