Description
This Tunacado sandwich is a flavorful, copycat version of Joe & The Juice’s popular sandwich, combining a creamy, whipped tuna spread with fresh avocado, tomato, and a spicy pesto aioli on crispy toasted bread. Perfect for a quick lunch or light dinner, it balances fresh, zesty, and savory flavors with a satisfying crunch.
Ingredients
Scale
For the Spicy Pesto Aioli
- 1/4 cup pesto
- 1/4 cup mayonnaise
- 1 tablespoon chili crunch
- 1 teaspoon honey
- 1/2 tablespoon lemon juice
- Fine salt and ground black pepper, to taste
For the Sandwich
- 5 ounces canned tuna, drained
- 3 tablespoons mayonnaise
- 1 1/2 teaspoons Dijon mustard
- 1 tablespoon lemon zest (from 1 lemon)
- 1 1/2 teaspoons lemon juice
- 2 cloves garlic
- 1 tablespoon drained capers
- 2 teaspoons anchovy paste or 3 anchovy filets
- 1 tablespoon dried dill or 2 sprigs fresh dill
- 1/4 cup diced red onion
- 1/4 teaspoon fine salt, more to taste
- 1/4 teaspoon ground black pepper
- 4 thin slices whole wheat flatbread, sourdough, or focaccia
- 4 slices tomato
- 1 large ripe avocado, sliced
- Pickled sliced banana peppers, for serving
Instructions
- Make the Spicy Pesto Aioli: In a small bowl, combine the pesto, mayonnaise, chili crunch, honey, and lemon juice. Stir well and season with fine salt and ground black pepper to taste. Set aside while preparing the rest.
- Prepare the Tuna Spread: Place the drained tuna, mayonnaise, Dijon mustard, lemon zest and juice, garlic cloves, drained capers, anchovy paste or filets, and dill into the bowl of a food processor. Pulse on high for about one minute or until the mixture is smooth and has a whipped consistency. Stop to scrape down the sides as needed for even blending.
- Mix in Onions and Seasoning: Transfer the tuna mixture to a bowl and fold in the diced red onion. Season with salt and black pepper to taste, adjusting seasoning as desired.
- Toast the Bread: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add two slices of bread at a time, cut side down. Use a smaller skillet or pot to weigh down the bread, cooking it until golden brown and crispy on the toasted side, approximately 2 to 3 minutes. Remove and repeat with the remaining two slices.
- Assemble the Sandwiches: Spread a generous amount of the spicy pesto aioli on the toasted sides of each bread slice. Divide the tuna mixture evenly between two slices. Layer each with 2 slices of tomato and sliced avocado as desired. Add pickled banana peppers on top for a spicy, briny kick if preferred.
- Serve: Close the sandwiches with the remaining bread slices, slice them in half, and serve immediately to enjoy the contrast of creamy, crunchy, and tangy flavors.
Notes
- Use the freshest avocado for a creamy texture and rich flavor.
- If you don’t have chili crunch, substitute with a small amount of chili garlic sauce for similar heat.
- To make the bread extra crispy, press down gently while toasting to ensure even browning.
- Adjust the amount of anchovy paste or filets based on your preferred saltiness and umami level.
- Serve the sandwich immediately after assembling to keep the bread crisp.
Nutrition
- Serving Size: 1 sandwich
- Calories: 520
- Sugar: 3g
- Sodium: 860mg
- Fat: 35g
- Saturated Fat: 6g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 70mg
