Drain Tonnino Tuna. Reserve oil for Vinaigrette
Slice bolio rolls in half
Butter all four sides of the bread with room temperature butter
Toast bread under a broiler for 2-3 minutes or until lightly browned
Remove bread from toaster and brush each surface with mayonnaise
Set toasted bread on serving plate
Cut avocado in half and remove pit. Gently remove skin and slice both halves thinly. Fan out the slices and lay them on the bottom half of each bolio roll
Core Sweet Opal apple. Cut in half and slice thinly. Gently insert a slice of apple between avocado slices on both sandwiches.
In a small bowl whisk tuna oil, lemon juice. rice vinegar, sugar, salt and pepper until emulsified
Gently pull or "fan" the tuna fillets apart to mimic the same look as the avocado and apple.
Lay the tuna evenly over the avocado and apple slices
Divide the micro greens in half and top the sandwich with the greens
Spoon dressing over the greens and sandwich
Sprinkle 1 tablespoon queso fresco over each sandwich
Enjoy