Description
This Tunacado recipe is a flavorful copycat of the Joe & The Juice sandwich, combining a creamy, zesty tuna spread with ripe avocado, tomato slices, and a spicy pesto aioli all nestled between crispy toasted bread. Perfect for a satisfying and gourmet-style lunch made easily at home.
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
- Prepare the Spicy Pesto Aioli: In a small bowl, combine the pesto, mayonnaise, chili crunch, honey, and lemon juice. Season with fine salt and ground black pepper to taste. Stir well and set aside until ready to assemble the sandwiches.
- Make the Tuna Mixture: In a food processor bowl, place the tuna, mayonnaise, dijon mustard, lemon zest, lemon juice, garlic cloves, drained capers, anchovy paste or filets, and dill. Pulse on high for about 1 minute until the mixture is smooth and whipped, stopping to scrape the sides as needed.
- Add Onions and Seasoning: Transfer the tuna mixture to a bowl and fold in diced red onion, salt, and pepper. Adjust the seasoning according to your taste preferences.
- 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. Press them down using a small skillet or pot to weigh them. Cook until golden brown and crispy, about 2 to 3 minutes. Remove and repeat with the remaining slices. The goal is to brown the interior for a crispy texture.
- Assemble the Sandwiches: Spread the spicy pesto aioli evenly over the toasted side of each bread slice. Divide and spread the tuna mixture over two bread slices. Layer each with 2 slices of tomato and slices of avocado as desired.
- Add Final Touches and Serve: Top the layered sandwiches with pickled sliced banana peppers for a tangy, spicy kick if you like. Close the sandwiches, slice in half, and serve immediately for the best texture and flavor.
Notes
- You can substitute anchovy paste with anchovy filets for a more robust flavor.
- Adjust the amount of chili crunch and banana peppers to control the spice level.
- Any thin, hearty bread like sourdough, focaccia, or whole wheat flatbread works best to hold the fillings and crisp up nicely.
- This recipe serves 2 sandwiches, perfect for a satisfying lunch for two.
- Make sure to toast the bread just before assembling to keep it crispy.
Nutrition
- Serving Size: 1 sandwich
- Calories: 550
- Sugar: 4g
- Sodium: 720mg
- Fat: 36g
- Saturated Fat: 7g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 70mg
