- Whipped tuna and spicy pesto aioli create a creamy, vibrant filling with bold flavors.
- You can prep the pesto and tuna mixture up to three days ahead for quicker assembly.
- Banana peppers and chili crunch offer customizable heat and tang for extra zip.
TikTok is abuzz with excitement over a tuna sandwich sensation, and for good reason. As a fellow tuna salad enthusiast, I was thrilled to see the Joe & the Juice Tunacado trending on my feed, though I was initially skeptical about what fresh twist the internet might apply to this iconic sandwich.
You might be thinking, “Aren’t they known for juices?” I had the same thought. However, the real charm of this sandwich is its exquisite blend of textures. A crispy flatbread encases a vibrant tuna mixture, infused with just the right amount of heat and whipped to a mousse-like consistency, then layered with unconventional pesto, avocado, and tomato.
The fluffiness of the tuna salad is all thanks to the addition of mayo and the power of a food processor. You can opt for the classic fork-mash technique, but I suggest you give your food processor at least one chance at the task to taste the difference.
This recipe captures all the key qualities we adore about Joe & the Juice’s Tunacado with the added twist of heat. It pays homage to their spicier version by incorporating jalapeño instead of avocado. I created a creamy pesto aioli enhanced with chili crunch for even more flavor, then finished it with banana peppers for a tangy kick.
Tips for Making the Tunacado Sando
- Make the tuna mixture smooth and spreadable—Make the tuna mixture as smooth and spreadable as you like by tweaking the amount of mayo you add. If the tuna doesn’t seem smooth and whipped enough, you may need to add a touch more mayo and process it a little longer.
- Slice the bread thin—If using focaccia, slice it widthwise into thin slices. A good bread knife will help with this.
- Achieve a crispy texture—Part of the appeal of this sandwich is the contrast of its toasty, crispy bread and creamy tuna filling. Take your time toasting the bread and make sure it’s nice and browned.
Make Ahead
The pesto and tuna mixture can be prepared up to three days in advance. For the tuna mixture, hold off on adding the onions until just before serving, as their flavor can become overpowering if left too long.
Never Lose a Recipe Again!
“The Tunacado sandwich is a far cry from your basic tuna sandwich. It’s no wonder it’s gone viral! This take on the Tunacado is bursting with savory, umami flavors from capers and anchovies and tons of crisp, crunchy texture from chili crunch and grilled bread. This recipe is sure to become a favorite.” —Joan Velush
Keep Screen Awake
For the Spicy Pesto Aioli
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1/4 cup pesto
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1/4 cup mayonnaise
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1 tablespoon chili crunch
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1 teaspoon honey
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1/2 tablespoon lemon juice
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Fine salt and ground black pepper, to taste
For the Sandwich
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5 ounces canned tuna, drained
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3 tablespoons mayonnaise
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1 1/2 teaspoons dijon mustard
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1 tablespoon lemon zest (from 1 lemon)
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1 1/2 teaspoons lemon juice
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2 cloves garlic
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1 tablespoon drained capers
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2 teaspoons anchovy paste, or 3 anchovy filets
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1 tablespoon dried dill or 2 sprigs fresh dill
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1/4 cup diced red onion
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1/4 teaspoon fine salt, more to taste
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1/4 teaspoon ground black pepper
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4 slices tomato
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1 large ripe avocado, sliced
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Pickled sliced banana peppers, for serving
The Sauce
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Gather the ingredients.
kfsca platos y recetas / Julia Hartbeck
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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 sandwiches.
kfsca platos y recetas / Julia Hartbeck
The Sandwich
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Gather the ingredients.
kfsca platos y recetas / Julia Hartbeck
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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.
kfsca platos y recetas / Julia Hartbeck
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Stir in the chopped onions, salt, and pepper. Adjust the seasoning as desired.
kfsca platos y recetas / Julia Hartbeck
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Preparing the bread can depend on the type of bread chosen—the end result should be thin and crispy. Heat 1 tablespoon oil in a large skillet over medium-high, then add 2 pieces of bread at a time, cut side-down. Weigh down using a small skillet or pot and cook until the pieces are golden brown and crispy, 2 to 3 minutes. Remove from the skillet (just brown the interior of the bread) and toast the remaining 2 slices.
kfsca platos y recetas / Julia Hartbeck
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To assemble the sandwiches, divide and spread the spicy pesto aioli over the toasted side of each piece of bread.
kfsca platos y recetas / Julia Hartbeck
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Divide and spread the tuna mixture across two pieces of the bread. Then layer each tuna-topped piece of bread with 2 slices of tomato and as much avocado as desired.
kfsca platos y recetas / Julia Hartbeck
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Top with banana peppers for a slightly spicy-briney punch, if desired. Close sandwiches, slice in half and serve.
kfsca platos y recetas / Julia Hartbeck
| Nutrition Facts (per serving) | |
|---|---|
| 1178 | Calories |
| 65g | Fat |
| 116g | Carbs |
| 41g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings: 2 | |
| Amount per serving | |
| Calories | 1178 |
| % Daily Value* | |
| 65g | 84% |
| Saturated Fat 10g | 52% |
| 53mg | 18% |
| 2606mg | 113% |
| 116g | 42% |
| Dietary Fiber 18g | 64% |
| Total Sugars 13g | |
| 41g | |
| Vitamin C 33mg | 165% |
| Calcium 207mg | 16% |
| Iron 8mg | 45% |
| Potassium 1285mg | 27% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
