Persian-ish Tuna Mahi Melt
A creamy, herby Persian-ish tuna sandwich with whipped feta, melty cheddar, juicy tomatoes, crunchy pickles, and spicy rocket — layered between toasted bread with a generous swipe of sabzi walnut pesto. It’s rich, satisfying, and packed with flavor.
This version is extra, a little bougie (developed for Café Joon.), but you can simplify it. Swap the whipped feta for plain cream cheese or even butter — it’ll still hit.
Ingredients
2 slices sourdough
2 tablespoons dill pickle whipped feta (recipe below or sub cream cheese or butter)
2 slices sharp cheddar cheese
½ cup tuna mahi filling (recipe below)
2–3 tomato slices
3–4 pickle slices (or Persian torshi if you’ve got it)
A handful of rocket (arugula)
2 tablespoons Persian pesto (recipe below)
Butter or olive oil (optional, for toasting)
Method
Spread the dill pickle whipped feta on one slice of bread.
Layer on the cheddar cheese, tuna mahi filling, sliced tomato, pickles, and rocket.
Spread the Persian pesto on the second slice of bread and place it on top to close the sandwich.
Optional but recommended: brush the outside of the bread with butter or olive oil. Toast in a pan or sandwich press until golden and melty, about 3 to 4 minutes per side.
Cut in half. Serve immediately.
Tuna Mahi Filling
Creamy, tangy, protein-packed. Perfect for sandwiches, pitas, or spooning straight from the bowl.
Ingredients
140g canned tuna, drained
¼ cup cream cheese
1 tablespoon dijon mustard
½ teaspoon sumac
¼ teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon dried chives
¼ teaspoon salt
¼ teaspoon black pepper
Method
In a medium bowl, combine the tuna, cream cheese, and mustard. Mix until smooth and creamy.
Add the sumac, garlic powder, onion powder, chives, salt, and pepper. Stir well to distribute the spices.
Taste and adjust seasoning if needed.
Use immediately or store in an airtight container in the fridge for up to 3 days.
Persian Pesto
The soul of the sandwich. Walnut-based and packed with sabzi flavor.
Ingredients
50g walnuts
40g baby spinach
20g coriander (stalks removed)
20g parsley (stalks removed)
120ml extra virgin olive oil
10g garlic (about 3 cloves)
25g nutritional yeast
6g salt
Method
Add all ingredients to a food processor and blend until the mixture becomes a thick, spoonable pesto — smooth but with a little texture.
Slowly drizzle in olive oil while blending until emulsified.
Adjust seasoning to taste.
Dill Pickle Whipped Feta
Creamy, tangy, and addictive.
Ingredients
150g block feta, drained
150g cream cheese
10g mustard (1 teaspoon)
1 garlic clove
60g chopped Persian pickles (washed and dried)
1 tablespoon dried dill
Method
Blend feta, cream cheese, mustard, and garlic until smooth.
Add pickles and dill. Pulse a few times for texture.
Store in the fridge for up to 5 days.
