Name: Tunacado Sandwich with Spicy Pesto Aioli Recipe
Prep time: 30 min
Cook time: 6 min
Total time: 36 min
Cuisine: American
Ingredients: 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; 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

If you love sandwiches that pack a punch of flavor but still feel fresh and satisfying, then you’re going to adore this Tunacado Sandwich with Spicy Pesto Aioli Recipe. I absolutely love how the creamy tuna blends with ripe avocado and a zesty, spicy pesto aioli that adds just the right kick. When I first tried making this at home, it instantly became a lunch favorite for my family, and I know you’ll find yourself craving it again and again!

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Why You’ll Love This Recipe

Fresh, Bold Flavors: The combination of tuna, avocado, and spicy pesto aioli gives you a perfect balance of creamy, tangy, and slightly spicy notes.
Easy to Whip Up: With a food processor doing most of the work, you’ll have this sandwich ready in under 40 minutes.
Customizable & Versatile: You can swap out breads or add pickled peppers for extra zing depending on what you have or crave.
Great for Meal Prep: This sandwich holds up well, making it a smart choice for lunches or quick dinners.

Tunacado Sandwich with Spicy Pesto Aioli Recipe - Recipe Step

Ingredients You’ll Need

These ingredients work beautifully together to bring that rich, savory, and fresh combo to life. When I shop for tuna, I always go for good quality canned tuna packed in water or olive oil—either works fine here.

Flat lay of a small white ceramic bowl of bright green pesto, a small white ceramic bowl of creamy mayonnaise, a small white ceramic bowl of fiery red chili crunch, a small white ceramic bowl of golden honey, a small white ceramic bowl of fresh lemon juice, two whole lemons, fine salt and ground black pepper in small white ceramic bowls, a small white ceramic bowl of flaky canned tuna, a small white ceramic bowl of smooth Dijon mustard, two whole unpeeled garlic cloves, a small white ceramic bowl of briny drained capers, three whole anchovy filets, two fresh sprigs of dill, a small white ceramic bowl of finely diced red onion, four thin slices of toasted whole wheat flatbread, four slices of ripe red tomato, one large ripe avocado sliced, and a small white ceramic bowl of pickled sliced banana peppers, all arranged with perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Tunacado Sandwich with Spicy Pesto Aioli, tuna avocado sandwich, spicy pesto aioli, easy seafood sandwiches, flavorful lunch ideas

Pesto: Look for a good-quality basil pesto; homemade or store-bought works equally well for that herby base.
Mayonnaise: This keeps both the aioli and tuna mixture creamy—feel free to use your favorite brand or even a light version.
Chili crunch: This is your secret weapon for heat and crunch; if you don’t have it, crushed red pepper flakes and a little toasted garlic oil can substitute.
Honey: Adds a subtle sweetness to balance the spicy aioli.
Lemon juice & zest: Citrus brightens everything up and keeps the tuna fresh-tasting.
Canned tuna: Drained well—this is the star protein that makes the sandwich hearty.
Dijon mustard: Provides a mild tanginess that wakes up the tuna mix.
Garlic cloves: Fresh garlic adds just the right punch—no shortcuts here!
Capers: Their briny flavor pairs perfectly with the tuna, but make sure to drain well to avoid excess moisture.
Anchovy paste or filets: Don’t skip these—they deepen the umami flavor without tasting fishy.
Dill (fresh or dried): Adds an herbal brightness that really elevates the sandwich.
Red onion: Diced finely, it gives crispness and subtle pungency.
Bread (whole wheat flatbread, sourdough, or focaccia): Pick one you like toasted crispy but still soft inside.
Tomato slices: Use ripe tomatoes for juiciness and color.
Avocado: The creaminess is essential—opt for perfectly ripe ones for easy slicing.
Pickled banana peppers: Optional, but I love their tart, spicy kick to finish the sandwich.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love giving this recipe little twists depending on what mood I’m in or what I have on hand. Feel free to tweak it to suit your taste buds or dietary needs!

Swap the Tuna: I once made this using shredded rotisserie chicken instead of tuna and it was surprisingly good—still creamy and flavorful.
Make it Vegan: Use mashed chickpeas in place of tuna and vegan mayo with vegan pesto to keep the same vibe but plant-based.
Different Bread Choices: I’ve tried it on everything from rye to gluten-free wraps—each gives a different texture and twist.
Extra Heat: Add more chili crunch or a dash of hot sauce in the aioli if you like things spicier—my family goes crazy for this!

How to Make Tunacado Sandwich with Spicy Pesto Aioli Recipe

Step 1: Whip Up the Spicy Pesto Aioli

Start by combining pesto, mayonnaise, chili crunch, honey, and lemon juice in a small bowl. Season it lightly with salt and pepper. I always taste and adjust at this stage because the balance between spicy and sweet is what makes the aioli sing. Set it aside while you prepare the tuna mixture.

Step 2: Blend the Tuna Filling

In your food processor, toss in drained tuna, mayonnaise, Dijon mustard, lemon zest, lemon juice, garlic cloves, capers (drained!), anchovy paste or filets, and dill. Pulse it all until you get a smooth but slightly whipped texture, scraping down the sides a couple of times. Then stir in diced red onions, salt, and pepper by hand. Always taste here—you may want a touch more lemon or seasoning depending on your tuna.

Step 3: Toast the Bread Just Right

This is where your choice of bread shines. Heat some oil in a skillet and brown the interior side of two bread slices at a time, using a small pan or weight on top to get them perfectly crisp and golden—usually 2 to 3 minutes. Repeat with the remaining two slices. Toasting like this locks in crunch without drying out the bread, which I learned was key to avoiding soggy sandwiches.

Step 4: Assemble Your Tunacado Sandwich

Spread the spicy pesto aioli generously over the toasted sides of all the bread slices. Then divide and evenly spread the tuna mixture on two of those slices. Next, layer slices of fresh tomato and ripe avocado right on top, finishing with a few pickled banana peppers if you’re feeling adventurous. Close your sandwich, slice in half, and dig in!

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Pro Tips for Making Tunacado Sandwich with Spicy Pesto Aioli Recipe

Drain Tuna Thoroughly: I learned that extra moisture in the tuna leads to soggy sandwiches—use a fine sieve or press with paper towels if needed.
Adjust Aioli Spice Gradually: Chili crunch varies in heat; start small and add more as you go so it doesn’t overpower the flavors.
Toast Bread with Weight: Using a smaller skillet or pot to press the bread down while toasting helps create that perfect crispness you want.
Keep Avocado Fresh: Squeeze a little lemon juice over avocado slices to prevent browning if you’re prepping ahead.

How to Serve Tunacado Sandwich with Spicy Pesto Aioli Recipe

Tunacado Sandwich with Spicy Pesto Aioli Recipe - Serving

Garnishes

I like to add a few sprigs of fresh dill or a light sprinkle of flaky sea salt on top just before serving—it really amps up the fresh, herby vibe. And if you’re serving to guests, a toothpick pierced with a pickled banana pepper slice looks fun and adds that little tangy crunch.

Side Dishes

This sandwich pairs beautifully with crisp green salads or a side of homemade sweet potato chips. Sometimes I serve it alongside a simple cucumber and tomato salad tossed in lemon vinaigrette for an extra refresher.

Creative Ways to Present

For a fun lunch party, I’ve made mini slider versions using small flatbreads and arranged them on a wooden board with an array of pickles and fresh herbs. It’s a conversation starter and looks way more fancy than it actually is!

Make Ahead and Storage

Storing Leftovers

Store the tuna mixture and spicy pesto aioli separately in airtight containers in the fridge for up to 3 days. I usually keep sliced avocado separate too, then assemble fresh before eating to keep everything tasting bright.

Freezing

Because of the fresh avocado and mayo, I don’t recommend freezing the whole assembled sandwich. However, you can freeze the tuna mixture without mayo (added fresh later) for up to one month—just thaw overnight in the fridge.

Reheating

Reheat the bread by toasting it again or warming gently in a skillet before assembling. The tuna filling tastes best chilled or at room temperature, so avoid warming it up directly to keep that fresh flavor.

FAQs

Can I make the spicy pesto aioli ahead of time?

Absolutely! The spicy pesto aioli actually tastes better after sitting for a few hours as the flavors meld. Just keep it refrigerated in an airtight container for up to 3 days.
What type of bread works best for this sandwich?

Whole wheat flatbread, sourdough, or focaccia are my top picks because they toast beautifully and hold up well against the moist filling without getting soggy.
Is anchovy paste necessary?

While anchovies may sound intimidating, they add deep umami that elevates the tuna flavor without overpowering the sandwich. You can substitute with a small splash of soy sauce or omit if you prefer.
Can I make this sandwich vegan?

Yes! Swap tuna for mashed chickpeas, use vegan mayo and pesto, and skip anchovies to make a delicious vegan version that keeps the rich, creamy texture intact.

Final Thoughts

This Tunacado Sandwich with Spicy Pesto Aioli Recipe has become one of my go-to lunches when I want something nourishing but exciting at the same time. It’s a wonderful mix of textures and flavors, and honestly, it feels so much fancier than your typical tuna salad sandwich. I hope you give it a try and enjoy making it your own as much as I have—this is one of those recipes where a little effort delivers big, delicious rewards!