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My homemade Tunacado recipe layers creamy tuna mousse, ripe avocado, juicy tomato and basil pesto inside crisp, pressed bread. It’s a fresh, satisfying tuna avocado sandwich that takes just 15 minutes to make, no trip to NYC or takeout order required.

Two halves of a tunacado sandwich stacked on a white plate with pickles.

Table of Contents

Kellie’s Note
Sandwich Dreams

Sometimes I find a sandwich that I love so much, I can’t stop thinking of it for months. The Tunacado Sandwich from Joe & The Juice is one of those meals.

I first tried it in New York City and immediately understood why this simple sandwich became such a big deal. The creamy tuna mousse, buttery avocado, juicy tomato and herby pesto are good on their own, but it’s that thin, crisp bread that pulls everything together.

It tastes light and fresh while still being filling enough to call it lunch or dinner on a night when turning on the oven sounds like entirely too much work.

And since it doesn’t make sense to drive to NYC every time the craving hits, I made my own Tunacado recipe at home.

After tasting the original and recreating those bold flavors in my own kitchen, I found that the secret isn’t adding a million ingredients. It’s making the tuna extra creamy, lightly toasting the bread and keeping the tomato and avocado slices delicate enough that the sandwich doesn’t slide apart after the first bite.

My version has all the things I loved about the original, plus a few optional additions that make it easy to adjust with whatever you already have in the kitchen.

Why You’ll Love My Tunacado

  • It’s ready in 15 minutes. This is exactly the kind of recipe I make when I need lunch now and refuse to settle for another sad desk sandwich.
  • The texture is everything. Creamy tuna and avocado meet juicy tomato and crisp, golden bread in every bite.
  • It’s satisfying without feeling heavy. The sandwich is hearty enough for dinner but still fresh enough for a quick lunch.
  • You don’t need a panini press. A skillet and a heavy pan work just as well for flattening and crisping the bread.
  • It’s easy to customize. Use your favorite bread, swap in Greek yogurt, add capers or turn up the heat with crushed red pepper.
  • It saves you a takeout order. You can make two café-style sandwiches at home in less time than it takes to decide what to order.

Ingredients For a Tunacado

A few simple ingredients make this tuna avocado sandwich creamy, crisp and packed with flavor.

  • Tuna: Use well-drained canned tuna in water or oil. Oil-packed tuna will taste a little richer.
  • Mayonnaise: Creates the creamy tuna mousse. Greek yogurt works for a lighter, tangier option.
  • Dijon, lemon and olive oil: Add brightness and richness. Yellow mustard or red wine vinegar can be used in a pinch.
  • Red onion and herbs: Add freshness and a little bite. Swap in shallots, scallions, chives, parsley or dill—or leave them out.
  • Bread: Thin flatbread is closest to the café version, but focaccia, ciabatta or sourdough also work. Toast it until crisp.
  • Avocado: Choose a ripe but firm avocado. Slice it thin or mash it for easier assembly.
  • Tomato: Roma tomatoes are less watery, but any ripe tomato works. Blot juicy slices before adding them.
  • Basil pesto: Homemade or store-bought pesto adds garlicky, herby flavor. Dairy-free or sun-dried tomato pesto are great alternatives.
  • Seasonings and extras: Finish with salt and pepper. Add capers, red pepper flakes, chili crisp or jalapeños for extra flavor.
Tunacado sandwich being assembled on a white board.

How to Make a Tunacado

  1. Make the tuna mousse. Add the drained tuna, mayonnaise, Dijon, lemon juice, olive oil, onion, herbs, salt and pepper to a food processor. Pulse until the mixture looks creamy, light and easily spreadable, stopping to scrape down the sides as needed. You still want it to taste like tuna, not disappear into a completely smooth paté.
  2. Prep the avocado. Thinly slice the avocado and toss or drizzle it with lemon juice. Add a small pinch of salt to bring out its flavor and help slow down browning.
  3. Get the bread crispy. Toast or press the bread until it’s golden, flattened and crisp around the edges. It should feel sturdy enough to support the filling without immediately bending. When using a skillet, place another heavy pan on top to gently press it as it cooks.
  4. Build the layers. Spread pesto over one piece of bread and tuna mousse over the other. Add thin tomato and avocado slices, keeping the layers fairly even so every bite has a little of everything.
  5. Finish the sandwich. Add capers or crushed red pepper flakes, if using. Close the sandwich, press it gently and slice it in half. Serve it right away while the bread is still crisp.
Tunacado sandwich cut in half on a plate.

How to Store a Tunacado

  • A fully assembled Tunacado is best served immediately. The tomato, avocado, pesto and tuna will eventually soften the crispy bread, so this isn’t a sandwich I recommend assembling several hours in advance.
  • The tuna mousse can be prepared ahead and refrigerated in an airtight container for up to 3 days. Give it a quick stir before using.
  • Sliced avocado can be coated with lemon juice, covered tightly and refrigerated for up to 1 day. Press plastic wrap directly against the surface to limit its exposure to air.
  • The bread can be toasted a few hours ahead, but let it cool completely before storing it at room temperature. Don’t seal warm toast in a container or it will steam and soften.
  • I don’t recommend freezing the assembled sandwich. Both the avocado and tomato will lose their texture after thawing.

Kellie’s Tips for the Best Tunacado

  • Drain the tuna thoroughly. Extra liquid makes the tuna mousse loose and can quickly turn the bread soggy.
  • Pulse instead of puréeing nonstop. Short pulses give you control over the texture. Stop when the filling is creamy and spreadable but still has a little body.
  • Press the bread before assembling. Toasting the completed sandwich can warm the avocado and tomato and squeeze out the filling. Crisp the bread first, then add the cool ingredients.
  • Use thin slices. Thick tomato and avocado slices make the sandwich difficult to eat and encourage the layers to slip out the sides.
  • Blot a juicy tomato. A quick pat with a paper towel removes excess moisture without sacrificing fresh tomato flavor.
  • Season each layer lightly. A little salt on the avocado and tomato makes a big difference, but remember that the pesto and capers are already salty.
  • Let the toast cool for a minute. Adding tuna mousse to bread that’s still steaming can soften the crisp surface.
  • Don’t overfill it. I know it’s tempting, but a thinner, even layer of tuna is easier to eat and tastes more like the café-style sandwich.
  • Eat it right away. This is the moment to stop what you’re doing and have lunch. The contrast between cool, creamy filling and crisp bread is at its best immediately after assembly.
Tunacado ready to be served on a plate.

What to Serve with My Tunacado

Turn this easy Tunacado into a complete lunch or light dinner with:

For the easiest lunch, I usually keep things simple with crunchy chips and a pickle. The salty crunch works perfectly with the creamy tuna and avocado.

More Easy Sandwich Recipes

When you need another quick lunch or simple dinner, try these easy reader favorites:

Tunacado Sandwich Recipe

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By Kellie
Prep: 10 minutes
Cook: 5 minutes
Total: 15 minutes
Servings: 2
Tunacado sandwich on sourdough bread on a plate with pickles on the side.
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Skip the takeout and make this café-style Tunacado at home with creamy tuna mousse, thinly sliced avocado, juicy tomato, basil pesto and crisp pressed bread. This easy tuna avocado sandwich is fresh, satisfying and ready in just 15 minutes.

Equipment

  • 1 food processor
  • 1 small mixing bowl
  • 1 Panini press or skillet
  • 1 chef's knife
  • 1 cutting board

Ingredients 

For the Tuna Mousse

  • 1 can tuna, drained well
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon juice
  • 1 teaspoon olive oil
  • 1 tablespoon finely chopped red onion, optional
  • 1 tablespoon chopped fresh parsley or dill, optional
  • Kosher salt and freshly ground black pepper, to taste

For the Sandwiches

  • 2 pieces thin flatbread, focaccia or sandwich bread
  • 1 ripe avocado, thinly sliced
  • 1 small tomato, thinly sliced
  • 2 tablespoons basil pesto
  • 1 teaspoon lemon juice
  • 1 tablespoon capers, optional
  • Pinch of kosher salt
  • Pinch of crushed red pepper flakes, optional

Instructions 

  • Add the drained tuna, mayonnaise, Dijon mustard, lemon juice, olive oil, red onion, herbs, salt and pepper to a food processor. Pulse until the tuna is creamy and spreadable, scraping down the sides of the bowl as needed.
  • Place the avocado slices in a small bowl. Drizzle with the remaining lemon juice and season with a pinch of salt.
  • Toast the bread until golden and crisp. For a thin, café-style texture, press the bread in a panini press. Alternatively, toast it in a skillet with a heavy pan placed on top.
  • Spread the pesto over one piece of toasted bread. Spread the tuna mousse over the other piece.
  • Arrange the tomato and avocado slices over the tuna. Sprinkle with capers and crushed red pepper flakes, if using.
  • Close the sandwich and press it together gently. Cut in half and serve immediately.

Notes

  • For the creamiest tuna mousse, drain the tuna very well before adding it to the food processor.
  • Don’t have a food processor? Mash the tuna mixture thoroughly with a fork or whip it with a hand mixer.
  • Flatbread creates the closest café-style result, but focaccia, ciabatta, sourdough or sturdy whole-grain bread can be substituted.
  • Water-packed and oil-packed tuna both work. Keep the added olive oil when using water-packed tuna to give the filling a richer texture.
  • The tuna mousse can be refrigerated in an airtight container for up to 3 days.
  • Assemble the sandwich immediately before serving so the toasted bread stays crisp.
  • For a spicier Tunacado, add sriracha or chili crisp to the tuna mousse or stir crushed red pepper flakes into the pesto.
  • Mashed avocado can be substituted for the sliced avocado and may make the sandwich easier to assemble.

Nutrition

Calories: 428kcal, Carbohydrates: 14g, Protein: 20g, Fat: 34g, Saturated Fat: 5g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 14g, Trans Fat: 0.03g, Cholesterol: 38mg, Sodium: 569mg, Potassium: 816mg, Fiber: 8g, Sugar: 3g, Vitamin A: 1195IU, Vitamin C: 24mg, Calcium: 66mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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