Description
This Tunacado recipe is a flavorful copycat of Joe & The Juice’s famous sandwich, combining a creamy tuna mixture with a spicy pesto aioli, fresh avocado, and tangy banana peppers. It’s a perfectly balanced, toasted sandwich that’s quick to prepare and packed with bold flavors.
Ingredients
Scale
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
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: In a small bowl, combine the pesto, mayonnaise, chili crunch, honey, and lemon juice. Stir well until smooth and evenly mixed. Season with fine salt and ground black pepper to taste. Set aside and allow the flavors to meld while preparing the sandwich.
- Prepare the Tuna Mixture: Place the drained tuna, mayonnaise, dijon mustard, lemon zest, lemon juice, garlic cloves, capers, anchovy paste or filets, and dill in the bowl of a food processor. Pulse on high until the mixture is smooth and whipped in texture, about 1 minute, stopping occasionally to scrape down the sides.
- Finish Tuna Mixture: Transfer the blended tuna to a bowl. Stir in diced red onion, then season with fine salt and ground black pepper. Adjust seasoning as needed to balance saltiness and acidity.
- Toast the Bread: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add 2 slices of the chosen bread, cut side down, to the skillet. Press down lightly using a small skillet or pot to ensure even toasting. Cook for 2 to 3 minutes until the bread is golden brown and crispy on the interior. Remove and repeat with the remaining slices. The goal is to get thin, crispy toast on the sandwich side.
- Assemble the Sandwiches: Spread the spicy pesto aioli generously over the toasted side of each bread slice. Divide the tuna mixture evenly across two bread slices, spreading it out smoothly. Top each with 2 slices of tomato and as much sliced avocado as preferred. Add pickled sliced banana peppers for a spicy, briny punch if desired.
- Serve: Close the sandwiches with the remaining bread slices, aioli side down. Slice each sandwich in half and serve immediately for best texture and flavor.
Notes
- The type of bread used can affect the texture of the sandwich; sourdough, focaccia, or whole wheat flatbread all work well.
- Adjust the amount of chili crunch and banana peppers to control the spice level.
- For a smoother tuna spread, pulse the food processor longer but avoid over-processing to maintain some texture.
- Use fresh dill if possible for brighter flavor, but dried dill can be substituted.
- Leftovers can be refrigerated but are best enjoyed fresh due to the avocado’s oxidation.
Nutrition
- Serving Size: 1 sandwich
- Calories: 550
- Sugar: 4g
- Sodium: 850mg
- Fat: 35g
- Saturated Fat: 6g
- Unsaturated Fat: 26g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 55mg
