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Tunacado Sandwich

Easy Tunacado Sandwich: A Creamy, Flavor-Packed Delight

The Tunacado Sandwich combines creamy avocado and whipped tuna for a flavor-packed lunch that's quick to prepare.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 sandwiches
Course: snacks
Cuisine: American
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Spicy Pesto Aioli
  • ¼ cup pesto Use jarred or homemade to save time.
  • ¼ cup mayonnaise Swap for Greek yogurt for a lighter alternative.
  • 1 tablespoon chili crunch Substitute with chili oil if needed.
  • 1 teaspoon honey Can be omitted for a less sweet aioli.
  • 1 tablespoon lemon juice Fresh juice brightens the taste beautifully.
For the Sandwich
  • 1 can canned tuna Choose high-quality for the best flavor.
  • ¼ cup mayonnaise Or use Greek yogurt for a lower-fat variation.
  • 1 tablespoon Dijon mustard Feel free to use yellow mustard if preferred.
  • ½ lemon lemon zest/juice Fresh is always better.
  • 1 clove garlic Opt for fresh cloves for stronger flavor.
  • 1 tablespoon capers Omit if you prefer a simpler mix.
  • 1 teaspoon anchovy paste Substitute with more capers for depth.
  • 1 tablespoon dried dill Fresh dill is a game changer!
  • ¼ cup red onion Can be left out for a milder taste.
  • 2 slices whole-wheat flatbread/sourdough/focaccia Consider gluten-free options as alternatives.
  • 1 tomato tomato Any variety works well.
  • 1 avocado avocado Substitute with hummus for a lighter touch.
  • ¼ cup pickled banana peppers Replace with other pickled items if desired.

Equipment

  • mixing bowl
  • food processor
  • skillet

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, combine ¼ cup of pesto, ¼ cup of mayonnaise, 1 tablespoon of chili crunch, 1 teaspoon of honey, and 1 tablespoon of fresh lemon juice. Whisk until smooth and creamy. Season with salt and pepper to taste. Set aside.
  2. In a food processor, combine one can of drained tuna, ¼ cup of mayonnaise, 1 tablespoon of Dijon mustard, the zest and juice of half a lemon, one minced garlic clove, 1 tablespoon of capers, 1 teaspoon of anchovy paste, and 1 tablespoon of dried dill. Process until smooth and mousse-like. Stir in ¼ cup of finely chopped red onion.
  3. Heat a skillet over medium heat and drizzle a little olive oil to coat. Place the slices of whole-wheat flatbread or sourdough in the skillet. Toast each side for about 2-3 minutes until golden brown.
  4. Spread a generous layer of the spicy pesto aioli on one side of each slice. Add a layer of the creamy tuna mixture on one slice, then top with sliced tomatoes, creamy avocado, and a layer of pickled banana peppers. Close the sandwich and slice in half.
  5. Serve your Tunacado Sandwich on a plate next to mixed greens or chips. Enjoy the contrasting textures while it's fresh.

Nutrition

Serving: 1sandwichCalories: 500kcalCarbohydrates: 40gProtein: 25gFat: 30gSaturated Fat: 5gPolyunsaturated Fat: 8gMonounsaturated Fat: 15gCholesterol: 60mgSodium: 800mgPotassium: 800mgFiber: 6gSugar: 3gVitamin A: 400IUVitamin C: 20mgCalcium: 50mgIron: 3mg

Notes

Assembled sandwiches should not sit out for more than 2 hours for safety. Store the tuna mixture and aioli in the fridge for up to 3 days.

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