If you’re anything like me and love a sandwich that packs a punch, you absolutely must try this Tunacado Sandwich with Spicy Pesto Aioli Recipe. It’s not your everyday tuna sandwich; it’s creamy, zesty, with just the right kick from the spicy pesto aioli that really brings everything together. When I first made this, my whole family went crazy for it, and I bet you’ll love it just as much!
Why You’ll Love This Recipe
- Burst of Flavor: The spicy pesto aioli gives a lively, unique twist that elevates the classic tuna and avocado combo.
- Creamy but Light: Combining avocado with the tuna spread keeps it creamy but not heavy or dull.
- Crunchy Goodness: Toasting the bread crisp on the inside adds a satisfying texture contrast that you’ll appreciate.
- Easy to Customize: Whether you want it spicier, tangier, or milder, you can tweak it just how you like.
Ingredients You’ll Need
The magic of this Tunacado Sandwich with Spicy Pesto Aioli Recipe really comes from the balance of fresh and pantry staples. These ingredients work harmoniously — you might find it simpler than you thought to whip this up with very little fuss.
- Pesto: I use a quality store-bought basil pesto for convenience, but homemade works beautifully here too.
- Mayonnaise: This adds creaminess to both the aioli and tuna mixture; feel free to use a light version if you prefer.
- Chili crunch: This ingredient is a game changer—it adds heat and crunch; if you can’t find it, substitute with chili flakes and a touch of oil.
- Honey: Just a touch to balance the spice and acidity.
- Lemon juice & zest: The fresh brightness is essential; always use fresh lemons for the best flavor.
- Canned tuna: I recommend solid white albacore in water, drained well for optimal texture.
- Dijon mustard: Adds tang and depth, an ingredient I always keep stocked for sandwiches.
- Garlic cloves: Minced fresh garlic brightens the tuna spread wonderfully.
- Capers: These little bursts of briny goodness deepen the flavor profile.
- Anchovy paste or filets: Don’t skip this—it adds umami and richness, balancing the sandwich perfectly.
- Dill (fresh or dried): Adds a delicate herbal note; fresh works best if you have it on hand.
- Red onion: Finely diced for a subtle sharp crunch.
- Salt & pepper: Season to taste; a must for making every flavor component shine.
- Whole wheat flatbread, sourdough, or focaccia: Choose your favorite sturdy bread to toast lightly and give structure.
- Tomato slices: Fresh and juicy to add a bright contrast.
- Ripe avocado: Adds creamy, buttery texture—you’ll want it perfectly ripe but not mushy.
- Pickled banana peppers: Optional but highly recommended for that spicy-briny jolt.
Variations
One thing I love about this Tunacado Sandwich with Spicy Pesto Aioli Recipe is how easy it is to make it your own. Whether you want to dial up the heat, skip the anchovy, or turn it into a vegetarian delight, there’s room to play.
- Make it vegan: Swap out the tuna for mashed chickpeas and replace mayo with vegan mayo; the spicy pesto aioli stays just as delicious.
- Extra crunch: Add thin slices of cucumber or radish for a refreshing texture boost—that’s how my sister loves it!
- Milder spice: Use less chili crunch or swap it with a mild paprika to keep things gentle on the palate.
- Alternate bread: Try it on gluten-free bread or crisp crackers for an entirely different experience.
How to Make Tunacado Sandwich with Spicy Pesto Aioli Recipe
Step 1: Whip Up Your Spicy Pesto Aioli
Start by combining the pesto, mayonnaise, chili crunch, honey, and lemon juice in a small bowl. Stir everything together until it’s smooth and vibrant. Season with salt and pepper to taste. I like to make this ahead to let the flavors marry—it really intensifies after a bit of rest!
Step 2: Blend the Tuna Spread
In your food processor, add the tuna, mayo, Dijon mustard, lemon zest and juice, garlic, capers, anchovy paste, and dill. Pulse until you get a smooth, whipped consistency—usually about one minute. Don’t forget to scrape down the sides to blend everything evenly. Then, stir in the diced red onions, salt, and pepper, and adjust seasoning as you like. This mix is so creamy and packed with flavor, you’ll want to keep tasting!
Step 3: Toast the Bread Just Right
The bread is crucial here. Heat a tablespoon of oil in a skillet, then place two slices cut side down. Press them lightly with a small pan or weight for even browning. It takes just 2 to 3 minutes to get them golden and crisp on the inside, which I discovered really transforms the sandwich experience. Repeat with the remaining bread slices.
Step 4: Assemble the Legend
Spread the spicy pesto aioli on the toasted side of each bread slice. Then, layer the tuna mixture evenly over two slices. Add slices of fresh tomato and ripe avocado on top. If you’re feeling adventurous, pile on some pickled banana peppers for a delightful briny kick. Close the sandwiches, slice in half, and serve immediately.
Pro Tips for Making Tunacado Sandwich with Spicy Pesto Aioli Recipe
- Drain Tuna Thoroughly: I’ve learned that draining the tuna really well helps the texture stay perfect and not watery.
- Don’t Skip the Toasting: Toasting the bread inside-side down with a weight creates that perfect crispy foundation that holds up to all the juicy ingredients.
- Make Aioli Ahead: Preparing the spicy pesto aioli a few hours in advance enhances the flavor, plus it saves you time when assembling.
- Adjust Spice Gradually: I usually start with less chili crunch and add more after tasting to avoid overpowering the delicate flavors.
How to Serve Tunacado Sandwich with Spicy Pesto Aioli Recipe
Garnishes
I love adding extra pickled banana peppers on the side as a garnish—they add a wonderful spicy-tart note that cuts through the richness. A few fresh dill sprigs or a light drizzle of extra pesto aioli on top also make it look appetizing and fresh.
Side Dishes
With this sandwich, I usually serve a crisp green salad tossed with lemon vinaigrette or some crunchy kale chips. A side of sweet potato fries or lightly salted kettle chips balances the meal perfectly without stealing the spotlight.
Creative Ways to Present
For casual gatherings, I like to cut the sandwiches into small triangles and secure them with cocktail picks, making them easy finger food. For a picnic, wrapping each half in parchment paper keeps everything neat and portable. It’s always fun to add colorful picks or edible flowers for a little extra flare!
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which might be rare!), cover the tuna spread and spicy pesto aioli separately in airtight containers and refrigerate. Keep avocado slices aside and add fresh when serving to prevent browning. The bread is best toasted fresh again to maintain crispness.
Freezing
This sandwich isn’t great for freezing assembled due to the avocado, but you can freeze the tuna mixture and pesto aioli separately. Just thaw in the fridge overnight and mix fresh with avocado and bread when ready.
Reheating
I recommend reheating the bread in a hot skillet or toaster oven to crisp it back up. Avoid the microwave for bread or avocado to maintain texture. The tuna spread and aioli are best served chilled or at room temp.
FAQs
-
Can I use fresh tuna instead of canned for the Tunacado Sandwich with Spicy Pesto Aioli Recipe?
Fresh tuna can be used, but it would need to be cooked and flaked before mixing in. The canned tuna works best for this sandwich because of its convenience and texture, giving you that whipped consistency without extra prep.
-
What is chili crunch, and can I substitute it?
Chili crunch is a spicy chili oil with crunchy bits, often made with garlic and fried shallots. If you can’t find it, you can substitute with chili flakes mixed into a bit of neutral oil or add finely chopped fried garlic for crunch and heat.
-
Is the sandwich suitable for meal prep?
You can prepare the tuna spread and spicy pesto aioli in advance and keep them refrigerated. Toast the bread and slice avocado fresh when ready to eat to keep everything tasting fresh and vibrant.
-
Can I make this recipe dairy-free?
Yes! Since the recipe uses mayonnaise and pesto, just opt for dairy-free mayonnaise and check that the pesto doesn’t contain cheese or substitute with a dairy-free pesto variant.
Final Thoughts
This Tunacado Sandwich with Spicy Pesto Aioli Recipe is one that I keep coming back to whenever I want a meal that feels fresh, exciting, and just a little bit fancy without the fuss. It’s perfect for lunches, light dinners, or impressing friends when they drop by. Trust me, once you’ve made it, you’ll want to stash the ingredients in your pantry and fridge so you can whip one up anytime—it’s that good!
Print
Tunacado Sandwich with Spicy Pesto Aioli Recipe
- Prep Time: 30 minutes
- Cook Time: 6 minutes
- Total Time: 36 minutes
- Yield: 2 sandwiches
- Category: Sandwich
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
This Tunacado recipe is a delicious copycat of the Joe & The Juice sandwich featuring a creamy, flavorful tuna spread whipped to a smooth consistency, layered with ripe avocado, tomato slices, and a spicy pesto aioli. Toasted thin slices of whole wheat flatbread or focaccia add a crispy texture, complemented by the tangy kick of pickled banana peppers for an irresistible sandwich experience.
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
- Prepare the Spicy Pesto Aioli: In a small bowl, combine the pesto, mayonnaise, chili crunch, honey, and lemon juice. Stir well and season with fine salt and ground black pepper to taste. Set aside until ready to assemble the sandwiches.
- Make the Tuna Mixture: Place the drained tuna, mayonnaise, dijon mustard, lemon zest and juice, garlic cloves, capers, anchovy paste or filets, and dill into the bowl of a food processor. Pulse on high for about 1 minute, stopping to scrape down the sides as needed, until the mixture is smooth and has a whipped consistency.
- Season the Tuna Spread: Transfer the tuna mixture to a bowl, then fold in the diced red onion, salt, and pepper. Taste and adjust seasoning as desired.
- Toast the Bread: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add two slices of bread at a time, cut side down. Place a small skillet or pot on top to weigh down the bread and toast until the bread is golden brown and crispy, about 2 to 3 minutes. Remove and repeat with the remaining two slices.
- Assemble the Sandwiches: Spread a generous amount of spicy pesto aioli on the toasted side of each bread slice. Evenly divide and spread the tuna mixture over two pieces of bread. Layer each with 2 slices of tomato and as much sliced avocado as desired. Add pickled banana peppers for a slightly spicy and briny punch if desired.
- Serve: Close the sandwiches with the remaining bread slices, slice each sandwich in half, and serve immediately for best texture and flavor.
Notes
- To achieve a crispy texture, use thin slices of your preferred bread, such as whole wheat flatbread, sourdough, or focaccia.
- Adjust the amount of chili crunch in the aioli for your preferred spice level.
- If anchovy paste or filets are unavailable, you may omit or substitute with a small amount of soy sauce for umami, though flavor will slightly differ.
- The sandwich is best enjoyed fresh to maintain the crispiness of the bread.
- Pickled banana peppers add a nice tang and heat but can be omitted or substituted with other pickles if desired.
Nutrition
- Serving Size: 1 sandwich
- Calories: 480
- Sugar: 4g
- Sodium: 680mg
- Fat: 32g
- Saturated Fat: 6g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 22g
- Cholesterol: 55mg
