Description
This Tunacado sandwich recipe is a delicious homemade copycat of the popular Joe & The Juice sandwich, featuring a creamy and flavorful tuna spread combined with ripe avocado, fresh tomato, and a spicy pesto aioli on crispy toasted bread. Perfect for a wholesome, satisfying lunch or light dinner.
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, mix together the pesto, mayonnaise, chili crunch, honey, and lemon juice. Season with fine salt and ground black pepper to taste. Set this sauce aside until ready to assemble the sandwiches.
- Prepare the Tuna Mixture: Place tuna, mayonnaise, Dijon mustard, lemon zest, lemon juice, garlic cloves, capers, anchovy paste or filets, and dill into a food processor bowl. Pulse on high for about a minute, stopping occasionally to scrape down the sides, until the mixture is smooth and whipped in texture.
- Combine and Season: Transfer the tuna mixture to a bowl, stir in diced red onions, and season with salt and black pepper according to taste. Adjust seasoning as desired.
- Toast the Bread: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Place two slices of bread cut side down into the skillet. Press them down using a smaller skillet or pot to weigh them. Cook until the bread is golden brown and crispy, about 2 to 3 minutes. Remove and repeat with the remaining two slices. This toasting crisps the interior of the bread without fully cooking it.
- Assemble the Sandwiches: Spread a generous layer of the spicy pesto aioli on the toasted side of each bread slice. Divide and spread the tuna mixture over two slices. Layer each with two tomato slices and sliced avocado. Add pickled banana peppers for a spicy, briny kick if desired.
- Finish and Serve: Close each sandwich with the remaining bread slices, slice in half, and serve immediately for the best texture and flavor.
Notes
- This recipe makes two sandwiches, ideal for two servings.
- You can use whole wheat flatbread, sourdough, or focaccia depending on your preference.
- Adjust the level of chili crunch and banana peppers to suit your spice tolerance.
- Using fresh dill instead of dried will add a brighter herb flavor.
- For a smoother spread, drain tuna thoroughly before processing.
- Toast bread until just crispy to maintain texture without drying out.
Nutrition
- Serving Size: 1 sandwich
- Calories: 550
- Sugar: 4g
- Sodium: 850mg
- Fat: 37g
- Saturated Fat: 6g
- Unsaturated Fat: 28g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 70mg
