I’m excited to share this fan-freaking-tastic Tunacado Sandwich with Spicy Pesto Aioli Recipe with you today. This sandwich is one of those rare finds that feels special but is super easy to whip up at home with simple ingredients. Creamy avocado pairs beautifully with a luscious tuna spread, all jazzed up with a zesty, spicy pesto aioli that gives every bite a perfect punch. Trust me, once you try this, it’ll become a go-to lunch or quick dinner that you’ll rave about to everyone.
Why You’ll Love This Recipe
- Bursting with Flavor: The spicy pesto aioli adds a bright, bold kick that really elevates the classic tunacado combo.
- Simple Yet Gourmet: It’s deceptively easy to make but tastes like you spent hours in the kitchen.
- Customizable: You can adjust the heat, bread, and add-ins to suit exactly how you like it.
- Family Favorite: My family goes crazy for this sandwich whenever I make it.
Ingredients You’ll Need
All the ingredients come together in a way that balances creamy, tangy, spicy, and fresh flavors. When shopping, look for good-quality canned tuna and a pesto that you love, since they’re the backbone of this sandwich’s flavor.
- Pesto: Choose your favorite, homemade or store-bought; fresh basil pesto works best.
- Mayonnaise: Adds creaminess to both the aioli and the tuna mixture.
- Chili Crunch: This is your secret weapon for texture and heat; if you can’t find it, substitute with chili oil and crispy fried bits.
- Honey: Provides a subtle sweetness to balance the spice.
- Lemon Juice and Zest: Brightens up the flavors and adds freshness.
- Canned Tuna: Go for solid white tuna in water for the best texture.
- Dijon Mustard: Gives a gentle sharpness to the tuna mix.
- Garlic: Fresh cloves are key to an aromatic depth.
- Capers: These little bursts of briny goodness add a punch.
- Anchovy Paste or Filets: It may surprise you how much these umami-rich anchovies bring out in the tuna.
- Dill: Fresh is best, but dried works fine if that’s what you have.
- Red Onion: Adds crunch and a mild bite.
- Whole Wheat Flatbread, Sourdough, or Focaccia: Pick bread that crisps well for a nice texture contrast.
- Tomato: Fresh and ripe slices add juiciness.
- Avocado: The star of the sandwich, creamy and mellow.
- Pickled Sliced Banana Peppers: Optional, but they add a fantastic tangy heat!
Variations
I love personalizing this sandwich depending on the mood or what’s in my fridge. Feel free to tweak the spice level of the aioli, swap out the bread, or even add some leafy greens for crunch.
- Swap the Tuna: I sometimes use canned salmon or chickpeas for a vegetarian twist that’s just as tasty.
- Make it Vegan: Use vegan mayo and chickpeas, and replace anchovies with capers or olives for umami.
- Heat Level: Adjust the chili crunch amount or add a dash of hot sauce if you like it extra spicy like I do.
- Different Bread: Toasted rye or a crusty baguette work wonderfully to change the texture.
- Extra Freshness: Add cucumber slices or sprouts if you want more crunch and freshness.
How to Make Tunacado Sandwich with Spicy Pesto Aioli Recipe
Step 1: Whip Up Your Spicy Pesto Aioli
Start by mixing the pesto, mayonnaise, chili crunch, honey, and lemon juice in a small bowl. Season with salt and pepper to taste. I like to prepare this first so the flavors meld while I get the tuna mixture going. Keep it aside until you’re ready to assemble the sandwiches.
Step 2: Blend the Tuna Mixture
Pop the tuna, mayonnaise, Dijon mustard, lemon zest and juice, garlic, capers, anchovy paste, and dill in a food processor. Pulse until smooth with a fluffy whipped texture—should take about a minute. Don’t forget to scrape down the sides to get everything evenly blended! Then, stir in the diced red onion with salt and pepper, tasting and adjusting seasoning until it’s just right.
Step 3: Toast the Bread Just Right
Heat a tablespoon of oil in a skillet over medium-high heat. Cook two pieces of bread cut side down, weighing them down with a small pan or pot to crisp the interior without burning. This takes about 2–3 minutes for a beautiful golden crunch. Repeat with the remaining slices. This step is key—you want the bread crispy on the inside to hold all that creamy filling without getting soggy.
Step 4: Assemble and Enjoy
Slather the spicy pesto aioli generously on the toasted side of each bread slice. Spread the tuna mixture over two pieces, then layer on tomato slices and ripe avocado. Last but not least, add those pickled banana peppers if you’re a fan of a little tangy heat like me. Sandwich them together, slice in half, and dig in!
Pro Tips for Making Tunacado Sandwich with Spicy Pesto Aioli Recipe
- Use Quality Tuna: I learned early on that chunky, high-quality canned tuna makes a big difference for texture and taste.
- Don’t Skip the Toasting Method: Weighing down the bread while toasting crisps it perfectly without burning—trust me, it’s a game-changer.
- Make the Aioli Ahead: Preparing the spicy pesto aioli a few hours or even a day before helps the flavors deepen beautifully.
- Add the Banana Peppers Last: They add a fresh tang and crunch that keeps the sandwich from feeling heavy.
How to Serve Tunacado Sandwich with Spicy Pesto Aioli Recipe
Garnishes
I love topping these sandwiches with an extra drizzle of that spicy pesto aioli and a few fresh dill sprigs for a pop of color and aroma. A few extra pickled banana peppers on the side never hurt either!
Side Dishes
Pairing this sandwich with a crisp green salad or some crunchy vegetable chips keeps things light and satisfying. Lately, I’ve also served it with homemade sweet potato fries—delicious contrast!
Creative Ways to Present
For special occasions, I like to cut the sandwiches into smaller finger-sized sliders and serve with colorful toothpicks. Adding a small bowl of extra spicy pesto aioli for dipping makes it a fun interactive meal.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, I recommend storing the tuna mixture, aioli, and bread separately—especially the avocado, which browns quickly. Keep everything airtight in the fridge for up to two days.
Freezing
While I don’t freeze the whole sandwich (since avocado and bread don’t freeze well), the tuna mixture freezes nicely in a sealed container for up to a month. Just thaw overnight in the fridge before using.
Reheating
To reheat, toast fresh slices of bread and warm the tuna mixture gently in a microwave or skillet (just a bit to take the chill off). Assemble with fresh avocado and aioli so everything tastes vibrant.
FAQs
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Can I make the tuna spread without a food processor?
Absolutely! You can finely mince the garlic, anchovies, and capers, then mash the tuna with a fork until it’s smooth but still a bit chunky. Mix in the other ingredients thoroughly by hand. It might take a bit more elbow grease but still tastes amazing.
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What can I substitute for chili crunch if I can’t find it?
If chili crunch isn’t available, mixing chili oil with some fried garlic and shallots works well. You can also try a good-quality hot sauce with a little toasted sesame oil to mimic that spicy-crunchy combo.
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Is this sandwich suitable for meal prep lunches?
It certainly is! Just keep the components separated—store the tuna spread and aioli in airtight containers and add avocado and bread fresh the day you eat it to avoid sogginess and browning.
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Can I use fresh tuna instead of canned?
Fresh tuna would change the texture and flavor quite a bit, and would require cooking first. This recipe is designed around the convenience and texture of canned tuna, which blends smoothly with the other ingredients.
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What bread pairs best with this tunacado sandwich?
I love using whole wheat flatbread, sourdough, or focaccia because they crisp nicely and add a great chew. But feel free to experiment with what you like most—each brings a unique touch.
Final Thoughts
This Tunacado Sandwich with Spicy Pesto Aioli Recipe holds a special spot in my kitchen repertoire because it’s a perfect blend of comfort, freshness, and brightness. When I share it with friends and family, I always get asked for the recipe—and now I’m passing it on to you like a trusted secret. I hope you enjoy making it as much as I do and that it becomes one of your favorites for quick meals that never feel ordinary.
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Tunacado Sandwich with Spicy Pesto Aioli Recipe
- Prep Time: 30 mins
- Cook Time: 6 mins
- Total Time: 36 mins
- Yield: 2 sandwiches
- Category: Sandwiches
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Description
This Tunacado recipe is a flavorful, copycat version of Joe & The Juice’s popular sandwich, combining a creamy tuna spread with spicy pesto aioli, fresh avocado, and tangy banana peppers on toasted flatbread. Perfect for a quick and delicious lunch, this sandwich balances savory, spicy, and fresh notes in every bite.
Ingredients
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, plus 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. Stir together the pesto, mayonnaise, chili crunch, honey, and lemon juice until smooth. Season with fine salt and ground black pepper to taste. Set aside until sandwich assembly.
- Prepare the Tuna Mixture: Combine 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 for about 1 minute until the mixture achieves a smooth, whipped consistency, scraping down the sides as needed. Stir in diced red onion, salt, and pepper. Adjust seasoning as desired.
- Toast the Bread: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add two slices of flatbread at a time, cut side down. Use a small skillet or pot to weigh down the bread and cook until golden brown and crispy, about 2 to 3 minutes. Remove and toast the remaining two slices in the same manner.
- Assemble the Sandwiches: Spread the spicy pesto aioli evenly over the toasted side of each bread slice. Divide and spread the prepared tuna mixture across two slices of bread. Layer each with two slices of tomato and sliced avocado to your liking. Top with pickled banana peppers for a spicy, briny punch if desired.
- Serve: Close the sandwiches with the remaining bread slices, slice them in half, and serve immediately for the best texture and freshness.
Notes
- You can use dried dill if fresh dill is not available; the flavor is slightly more concentrated.
- Adjust the amount of chili crunch in the aioli to control the spice level.
- Use variety of bread such as whole wheat flatbread, sourdough, or focaccia for different textures and flavors.
- If you prefer a smoother tuna spread, pulse a bit longer in the food processor.
- Pickled banana peppers add a tangy, spicy element but can be omitted if you prefer.
Nutrition
- Serving Size: 1 sandwich
- Calories: 520
- Sugar: 4g
- Sodium: 780mg
- Fat: 35g
- Saturated Fat: 7g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 60mg
