This Tunacado is my take on the viral Joe & The Juice sandwich. Herby tuna, pesto, avocado, and tomato on thin bread. Simple, fresh, and so good.
Author’s Notes
How I Fell for the Viral Tunacado
I honestly have no idea how it took this long to share this recipe. I first made it last summer when it was all over social media, and it’s been in and out of the lunch rotation ever since.
The obsession began the second it showed up on my feed: fresh herbs (hello, dill), quality olive-oil-packed tuna (always a tuna sandwich fan), and my forever favorite spread: pesto.
Add in some creamy avocado and juicy tomato, and this sandwich totally lives up to the hype. I made it for my dad the other day and he said it was the best tuna sandwich he’s ever had!
Tunacado Ingredients & Tips
| Ingredient | Tip |
|---|---|
| Oil-packed tuna | Has more flavor than water-packed. Drain most of the oil, but leave a little for better texture. |
| Fresh dill & chives | Skip fine chopping; the food processor will break them down for you! |
| Pesto | Homemade is great, but store-bought saves time. Rana basil pesto is my go-to. |
| Seeded thin-sliced bread | Toast lightly in a skillet (not a toaster) for extra flavor and crisp edges. |
| Avocado | Use just-ripe avocados; too soft slides out, too firm lacks creaminess. |
Storage
- Tunacado: Best enjoyed right after making. Don’t wait too long to eat.
- Tuna mix: Store in a sealed container in the fridge. Stays good for up to 3 days.
- Avocado: Brush slices with lemon juice. Wrap tight. Eat within 24 hours.
More Tuna Recipes To Love:
Dinner
Creamy Tuna Pasta
Lunch
Avocado Tuna Salad
Salads With Meat
Mediterranean Tuna Salad
Seafood
Tuna Casserole (In ONE Pan!)
Tunacado
Equipment
- Small food processor
Ingredients
- 2 (5-ounce) cans tuna in olive oil drained
- 1/2 cup mayo good-quality
- 1 lemon (2 teaspoons juice)
- 1 tablespoon thinly sliced green onions
- 2 teaspoons fresh dill
- Salt and pepper
- 4 thin slices bread multi-grain, seeded, focaccia, or ciabatta
- 4 teaspoons softened butter optional
- 4 tablespoons fresh basil pesto store-bought or homemade
- 1 ripe avocado sliced
- 1 medium tomato thinly sliced
Instructions
- In a small food processor, add the drained tuna, mayo, lemon juice, green onions, dill, and a pinch of salt and pepper. Pulse for 5–10 seconds until light and spreadable, stopping while the mixture still has some texture. Don't over-pulse. Taste and adjust seasoning, then refrigerate while you prep the sandwiches.
- Optional: Heat a skillet over medium-high heat. Lightly butter the outer sides of the bread. Toast each side until lightly golden (not browned), then set aside.
- Spread about 1/2 tablespoon pesto on the inside of each slice of bread. On one slice, layer avocado. On the other, layer tomato. Evenly divide the tuna mixture across the sandwiches, then close them up. Slice each sandwich in half and serve immediately.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Variations
Switch Things Up!
- Spicy Tunacado: Add diced jalapeño or a dash of hot sauce to the tuna mix.
- Red Pepper Twist: Swap pesto for roasted red pepper spread and sprinkle on feta.
- Low-Carb Bowl: Pile tuna mix, avocado, and tomato over baby greens and drizzle with pesto dressing.
Tunacado FAQs
Joe & The Juice uses a Scandinavian flatbread. Any thin focaccia or whole-wheat sourdough works.
Add 1 tsp of olive oil to bring out more flavor and make it taste closer to oil-packed.
