Description
This Tunacado Recipe is a flavorful copycat of the popular Joe & The Juice sandwich, combining a creamy tuna spread with ripe avocado, fresh tomatoes, and a spicy pesto aioli, all layered between crispy toasted flatbread for a delicious and satisfying meal.
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: Gather all ingredients for the aioli. In a small bowl, combine the pesto, mayonnaise, chili crunch, honey, and lemon juice. Whisk together until smooth. Season with fine salt and freshly ground black pepper to taste. Set the aioli aside until sandwich assembly.
- Prepare the Tuna Mixture: Place the drained tuna, mayonnaise, dijon mustard, lemon zest, lemon juice, garlic cloves, drained capers, anchovy paste or filets, and dill into the bowl of a food processor. Pulse on high for about 1 minute, stopping occasionally to scrape down sides, until smooth and whipped in texture. Stir in the diced red onion, then season with salt and pepper, adjusting to taste.
- Toast the Bread: Select your choice of thin flatbread slices such as whole wheat flatbread, sourdough, or focaccia. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Working two pieces at a time, place the bread slices cut-side down into the skillet. Weigh them down with a small skillet or pot to press evenly. Cook for 2 to 3 minutes until golden brown and crispy on the inside. Remove from skillet and repeat with the remaining bread slices.
- Assemble the Sandwiches: Spread a generous layer of spicy pesto aioli on the toasted side of each bread slice. Divide the tuna mixture evenly over two slices of bread. Layer each with 2 slices of fresh tomato and add sliced ripe avocado as desired. Add pickled banana peppers for an optional spicy and briny kick. Top each sandwich with the remaining bread slices, aioli side down. Slice in half and serve immediately.
Notes
- For the bread, choose thin, sturdy types such as sourdough, focaccia, or whole wheat flatbread to achieve the crispy texture.
- If you prefer less spice, reduce or omit the chili crunch in the aioli and the banana peppers on the sandwich.
- The tuna mixture can be made a few hours ahead and refrigerated to allow flavors to meld better.
- For a dairy-free version, substitute mayonnaise with your preferred dairy-free spread.
- For anchovy alternatives, use anchovy paste for easier integration or omit if sensitive to fishy flavors.
Nutrition
- Serving Size: 1 sandwich
- Calories: 520
- Sugar: 4g
- Sodium: 690mg
- Fat: 34g
- Saturated Fat: 6g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 55mg
