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Tunacado sandwich on sourdough bread on a plate with pickles on the side.
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Tunacado Sandwich Recipe

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.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Dinner, lunch
Cuisine: American
Servings: 2
Author: Kellie
Cost: $6

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