In a small bowl, stir together the pesto, mayonnaise, chili crunch, honey, and lemon juice. Season to taste with salt and pepper. Set aside until it’s time to assemble the crackers.
Place the tuna, mayonnaise, mustard, lemon zest and juice, garlic cloves, capers, anchovy, and dill in the bowl of a food processor. Pulse on high until smooth and an almost “whipped” consistency is achieved, stopping as needed to scrape down the sides of the food processor, about 1 minute.
Stir in the chopped onions, salt, and pepper. Adjust the seasoning as desired.
To assemble the crackers, spread the spicy pesto aioli across the bottom of one of the Wellington Traditional Water Crackers. Spoon the tuna mixture on top of the aioli. Then layer each tuna-topped piece with 2 slices of tomato and as much avocado as desired. Add another Wellington Traditional Water Cracker on top and enjoy!