If you’re on the lookout for a fresh, protein-packed sandwich that sings with flavor, you’re going to adore this Tunacado Sandwich Recipe. It’s my go-to when I want something quick yet satisfying, blending creamy avocado with zesty tuna in a way that just works—trust me, once you try it, you’ll be hooked!
Why You’ll Love This Recipe
- Super Quick to Make: You’ll have this sandwich ready in under 10 minutes — perfect for busy days when you want to eat well without fuss.
- Perfect Protein Boost: Packed with 47 grams of protein, this tunacado keeps me full and energized through the afternoon slump.
- Balanced Flavors and Textures: Creamy avocado, tangy capers, fresh dill, and a hint of pesto come together for a sandwich bursting with layers of taste.
- Healthy and Wholesome: Using whole wheat bread and Greek yogurt means you’re fueling your body with nourishing ingredients — something we all appreciate.
Ingredients You’ll Need
When I first tried putting these ingredients together, I was blown away by how well each one complements the other. The key is using fresh herbs and good-quality tuna and avocado — they really make the difference in this Tunacado Sandwich Recipe.
- Tuna: I prefer chunk tuna in water for a nice texture; just be sure to drain it well so your sandwich isn’t soggy.
- Red onion: Finely diced for a mild crunch and subtle sharpness that brightens the tuna mix.
- Capers: These little bursts of briny flavor add so much personality to the tuna salad.
- Fresh dill: Finely chopped to introduce a fresh, slightly citrusy-herbaceous note.
- Dijon mustard: Just enough to give a gentle tang without overpowering the tuna.
- Plain Greek yogurt: Acts as a creamy binder, healthier than mayo and adds a slight tang.
- Lemon juice: Freshly squeezed to brighten the whole tuna mixture.
- Whole wheat bread: Toasted for a crunchy base that’s wholesome and sturdy.
- Avocado: Mashed for that rich, buttery texture that pairs beautifully with the tuna.
- Pesto: Adds an herby, nutty spread that kicks the sandwich up a notch.
- Tomato slices: I like ripe, juicy tomatoes to bring freshness and a pop of color.
- Salt and pepper: To taste — essential to balance all the flavors just right.
Variations
I love playing around with this Tunacado Sandwich Recipe to suit different moods or dietary needs. Sometimes I swap out the pesto for a spicy harissa mayo or add crunchy cucumber slices. Feel free to make it your own!
- Add Some Heat: I’ve added a few dashes of hot sauce or sliced jalapeños for a spicy kick that my family adores.
- Make it Dairy-Free: Swap Greek yogurt with plain hummus or mashed silken tofu for that creamy texture without dairy.
- Extra Greens: For a low-carb twist, I skip the bread and pile the tuna avocado mix on a bed of fresh spinach or lettuce leaves — still delicious!
- Seasonal Touch: When tomatoes aren’t great, I use thinly sliced cucumbers or roasted red peppers instead.
How to Make Tunacado Sandwich Recipe
Step 1: Toast Your Bread to Perfection
Start by toasting your whole wheat bread until it’s golden and crisp but not burnt — that crunch is crucial to keep your sandwich from getting soggy once you add the moist ingredients. I like to set my toaster on medium and keep an eye on it. You want toast with a firm bite that holds up well.
Step 2: Prepare the Tuna Mousse
In a small bowl, combine your drained tuna, finely diced red onion, capers, fresh dill, Dijon mustard, Greek yogurt, lemon juice, plus salt and pepper to taste. Use a fork to mix everything thoroughly until it’s almost smooth but with enough texture to keep it interesting. I like to retain a little chunkiness because it feels more homemade — but if you prefer silky, a quick pulse in a food processor works too.
Step 3: Assemble Your Tunacado Sandwich
Spread pesto generously on one slice of toasted bread. On the other slice, spread the mashed avocado evenly. Add your tomato slices on top of the avocado, then season them lightly with salt and pepper — this really enhances their flavor. Finally, pile the tuna mousse on the avocado side and close your sandwich. Slice in half or quarters, and you’re ready to dig in!
Pro Tips for Making Tunacado Sandwich Recipe
- Drain Tuna Well: Excess water in canned tuna will make your sandwich soggy — I usually press it gently with a paper towel after draining.
- Don’t Over Mash the Avocado: Leave a few chunks for texture and creaminess, which makes every bite more exciting.
- Use Fresh Lemon Juice: Bottled lemon juice just doesn’t give you the same bright zing — fresh really elevates the dish.
- Toast Bread Last Minute: Toast right before assembling to keep it crisp; making the sandwich ahead? Toast a second time lightly before serving.
How to Serve Tunacado Sandwich Recipe
Garnishes
I often sprinkle a little extra fresh dill or a few capers on top for a pretty, flavorful touch. A pinch of paprika or cracked black pepper adds a lovely finish too. If you’re feeling fancy, a few microgreens or baby arugula leaves on the side can transform it into a café-style treat.
Side Dishes
This sandwich pairs beautifully with simple sides like sweet potato fries or a crisp green salad dressed with a light vinaigrette. I also love serving it alongside some crunchy pickles or a vibrant coleslaw for added texture and zing.
Creative Ways to Present
For a brunch party, I like cutting the sandwich into small triangles or finger-sized portions and stacking them on a platter with colorful edible flowers and fresh herbs for a gorgeous presentation. It’s a real crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
If you happen to make extra tuna mousse, store it in an airtight container in the fridge for up to two days. I usually keep the avocado separate and mash it fresh to avoid browning. The bread is best toasted fresh each time, so I recommend assembling sandwiches just before eating.
Freezing
Honestly, I don’t recommend freezing the assembled sandwich because the avocado and bread textures suffer. However, you can freeze the tuna mixture without yogurt and lemon juice (which don’t freeze well) if you want to prepare tuna base in advance — just thaw and add fresh ingredients before assembling.
Reheating
To reheat leftovers, if any bread has softened, pop the assembled sandwich into a warm skillet or sandwich press for a couple of minutes. This revives the crunch without overcooking the filling. Just be gentle to keep the avocado creamy and fresh-tasting.
FAQs
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Can I use canned salmon instead of tuna in this Tunacado Sandwich Recipe?
Absolutely! Canned salmon works beautifully as a substitute and adds a slightly different flavor profile but similar texture and nutrition. Just drain it well and proceed with the recipe as usual.
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Is it okay to use mayonnaise instead of Greek yogurt?
You can, but I prefer Greek yogurt because it cuts the fat and adds a nice tanginess. If you use mayo, go light and maybe add a splash of lemon juice to brighten it up.
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How do I keep the avocado from browning before eating?
Use mashed avocado fresh just before assembling your sandwich. If you must prep in advance, squeeze a little lemon juice over the avocado and store it tightly covered in the fridge to slow browning.
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Can I make this sandwich vegan?
Since tuna is the main protein, making this vegan means swapping it out for chickpeas or mashed white beans and using dairy-free yogurt or vegan mayo. You’ll get a similar creamy, flavorful experience but with plant-based ingredients.
Final Thoughts
Honestly, I absolutely love how this Tunacado Sandwich Recipe comes together — it’s so quick, nourishing, and packed with flavor that even my pickiest eaters ask for seconds. It’s perfect for lunch, a light dinner, or even a picnic treat. Give it a try, and I’m sure it’ll become one of your favorites too!
Print
Tunacado Sandwich Recipe
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 1 sandwich
- Category: Lunch
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
Description
This Tunacado Sandwich recipe is a healthy and protein-packed copycat of the popular Joe & the Juice favorite. Combining a creamy tuna mousse with fresh avocado, pesto, and tomato on toasted whole wheat bread, it offers a delicious and satisfying lunch option that’s quick and easy to prepare.
Ingredients
Tuna Mousse
- 1 can flaked or chunk tuna packed in water (drained)
- 2 Tbsp red onion (finely diced)
- 2 tsp drained capers
- 1 Tbsp fresh dill (finely chopped)
- 1 Tbsp dijon mustard
- 3-4 Tbsp plain Greek yogurt
- 1 Tbsp lemon juice
- Salt and pepper (to taste)
Sandwich Assembly
- 2 slices whole wheat bread (toasted)
- 1/4 avocado (mashed)
- 1-2 Tbsp pesto
- 1-2 slices tomato
- Salt and pepper (to taste)
Instructions
- Toast bread: Toast your whole wheat bread slices until golden and crisp, then set aside to cool slightly before assembling the sandwich.
- Prepare tuna mousse: In a small bowl, combine drained tuna, finely diced red onion, drained capers, chopped fresh dill, dijon mustard, plain Greek yogurt, lemon juice, and season with salt and pepper to taste. Mix thoroughly with a fork until the mixture is almost smooth but still has some texture. Optionally, use a food processor for a smoother consistency if preferred.
- Assemble sandwich: Spread pesto evenly on one slice of toasted bread. On the other slice, spread the mashed avocado and layer tomato slices on top. Season the tomato with salt and pepper. Next, add the prepared tuna mousse on top of the tomato-layered bread slice. Close the sandwich with the pesto-coated bread slice, press gently, and slice as desired before serving.
Notes
- This sandwich is a healthy lunch option, boasting 47 grams of protein per serving.
- The recipe is a delicious and filling copycat from Joe & the Juice’s Tunacado Sandwich.
- For a smoother tuna mousse, use a food processor instead of mixing by hand if preferred.
- Adjust seasoning to your taste, especially salt and pepper.
Nutrition
- Serving Size: 1 sandwich
- Calories: 490 kcal
- Sugar: 7 g
- Sodium: 954 mg
- Fat: 17 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 8 g
- Protein: 47 g
- Cholesterol: 65 mg
