TikTok is losing its mind over the tuna sandwich, and there are a lot of great reasons for that. As a fellow tuna salad fanatic, I was glad to see Joe and the Juice Tunacado is taking over my feed but I’m skeptical what the internet can handle with this sandwich icon. You might be thinking, “I thought they only made smoothies?” same. However, this sandwich’s appeal lies in its delightful mix of textures. The crunchy flatbread has a mixture of vibrant tuna with just the right amount of heat and is whisked to a mousse-like consistency, then layered with pesto, avocado, and funky tomato.
Turning the tuna salad is due to the addition of mayonnaise and the power of the food processor. You can opt for the classic fork-mash, but I suggest you give your food processor at least one shot in the task to taste the difference.
This recipe delivers all the main characteristics we love about Joe & the Juice’s tuna with the addition of some heat, giving a nod to their spicier version that adds jalapeños instead of avocado. I made a creamy pesto aioli with chili peppers for added richness, then topped it with banana peppers for a finishing touch.
Recipe tips
- Make the tuna mixture as smooth and spreadable as you like by adjusting the amount of mayonnaise you add. If the tuna does not seem soft and battered enough, you may need to add more mayonnaise and process a little longer.
- If using focaccia, cut crosswise into thin slices. A good bread knife will help with this.
move ahead
The pesto and tuna mixture can be made up to 3 days in advance. For the tuna mixture, wait until you add the onions until you’re serving it right away because its flavor can overwhelm anything else if it’s allowed to sit.
“The tunakado sandwich is a far cry from the basic tuna sandwich. No wonder it’s gone viral! This tuna is paired with the delicious umami flavors of capers and anchovies and tons of crunchy texture from the chili and grilled bread. This recipe is sure to become a favorite.” – Joanne Feloch
To prepare the hot pesto sauce
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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 small spoon honey
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1/2 Tablespoon Lemon juice
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fine salt Ground black pepper to taste
for the sandwich
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5 ounce canned tunadrain
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3 tablespoons mayonnaise
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1 1/2 teaspoons Dijon mustard
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1 Tablespoon Lemon peel (from 1 lemon)
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1 1/2 teaspoons Lemon juice
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2 clove garlic
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1 Tablespoon drain capers
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2 teaspoons anchovy pasteor 3 anchovy fillets
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1 Tablespoon dried dill or 2 sprigs of fresh dill
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1/4 cup cubes red onions
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1/4 small spoon fine saltmore to taste
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1/4 small spoon my land black pepper
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4 Thin Slices Whole wheat breadsourdough, or pancakes
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4 Slices tomatoes
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1 big mature avocadocut into slices
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Sliced pickles Banana pepperto apply
The sauce
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Gather the ingredients.
Spruce Eats / Julia Hartbeck
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In a small bowl, mix together the pesto, mayonnaise, cayenne pepper, honey, and lemon juice. Season to taste with salt and pepper. Set aside until it’s time to assemble the sandwiches.
Spruce Eats / Julia Hartbeck
the sandwich
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Gather the ingredients.
Spruce Eats / Julia Hartbeck
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Place the tuna, mayonnaise, mustard, lemon zest and juice, garlic cloves, capers, anchovies, and dill in the bowl of a food processor. Beat the mixture on high until smooth and almost a “whipped” consistency, stopping as needed to scrape the sides of the food processor, about 1 minute.
Spruce Eats / Julia Hartbeck
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Stir in the chopped onion, salt and pepper. Adjust seasonings to taste.
Spruce Eats / Julia Hartbeck
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The preparation of the bread can depend on the type of bread chosen – the end result should be thin and crunchy. Heat 1 tablespoon of the oil in a large skillet over medium-high heat, then add 2 slices of bread at a time, cut side down. Weigh them using a small skillet or saucepan and cook until the pieces are golden and crispy, 2 to 3 minutes. Remove from pan (browning only the inside of the bread) and toast the remaining 2 slices.
Spruce Eats / Julia Hartbeck
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To assemble the sandwiches, divide the spicy pesto aioli and spread it on the toasted side of each piece of bread.
Spruce Eats / Julia Hartbeck
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Divide the tuna mixture on two pieces of bread. Then top each piece of tuna-covered bread with two slices of tomato and the amount of avocado to taste.
Spruce Eats / Julia Hartbeck
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Top with banana peppers for a bit of savory spice, if desired. Close the sandwiches, cut them in half and serve.
Spruce Eats / Julia Hartbeck
| Nutrition facts (For every meal) | |
|---|---|
| 1208 | Calories |
| 69g | fat |
| 116 grams | carbohydrates |
| 42 grams | protein |
Show complete nutrition label
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| Nutrition facts | |
|---|---|
| Servings: 2 | |
| amount for each service | |
| Calories | 1208 |
| % Daily Value* | |
| 69g | 89% |
| saturated fat 11 g | 56% |
| 61 mg | 20% |
| 2574 mg | 112% |
| 116 grams | 42% |
| Dietary fiber 18 grams | 63% |
| Total sugars 12g | |
| 42 grams | |
| Vitamin C 34 mg | 170% |
| Calcium 195 mg | 15% |
| Iron 8 mg | 47% |
| Potassium 1176 mg | 25% |
| * The Percent Daily Value (DV) tells you how much a nutrient in a food contributes to your daily diet. 2,000 calories per day is used for general nutrition guidelines. | |
(Nutrition information is calculated using an ingredient database and should be considered an estimate).
