Why You’ll Love Tunacado Sandwich Recipe

You’ll love this sandwich because it elevates simple tuna salad into something vibrant and restaurant‑worthy. The mousse‑like texture of the tuna mixing with a bold pesto‑aioli gives it serious flavor depth. The combination of creamy avocado, tangy banana peppers and crisp toasted bread creates a satisfying contrast of textures. It’s quick enough for lunch yet special enough to impress at brunch or a casual dinner.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Spicy Pesto Aioli:

¼ cup pesto
¼ cup mayonnaise
1 tablespoon chili crunch
1 teaspoon honey
½ tablespoon lemon juice
Fine salt and ground black pepper, to taste

For the Sandwich:

5 oz canned tuna, drained
3 tablespoons mayonnaise
1½ teaspoons Dijon mustard
1 tablespoon lemon zest (about 1 lemon)
1½ teaspoons lemon juice
2 cloves garlic
1 tablespoon drained capers
2 teaspoons anchovy paste (or 3 anchovy fillets)
1 tablespoon dried dill or 2 sprigs fresh dill
¼ cup diced red onion
¼ teaspoon fine salt, plus more to taste
¼ 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

Directions

Prepare the aioli: In a small bowl, stir together the pesto, mayonnaise, chili‑crunch, honey and lemon juice. Season to taste with salt and pepper. Set aside.
Prepare the tuna mixture: In the bowl of a food processor, add the drained tuna, mayonnaise, Dijon mustard, lemon zest, lemon juice, garlic cloves, capers, anchovy paste/fillets and dill. Pulse on high until smooth and whipped (about one minute), stopping to scrape the sides as needed.
Stir in the diced red onion, salt and pepper; adjust seasoning if desired.
Prepare the bread: Heat 1 tablespoon oil in a large skillet over medium‑high heat. Place two pieces of bread, cut‑side down, in the skillet. Weigh them down with a small skillet or heavy pot and cook until golden and crispy, about 2‑3 minutes. Remove and toast the remaining two slices similarly.
Assemble the sandwiches: Spread the spicy pesto aioli over the toasted side of each bread slice. Divide the tuna mixture over two of the bread slices. Top each with two tomato slices and as much sliced avocado as you like. Add pickled banana peppers for extra tang/spice, if using. Close the sandwiches, slice in half and serve.

Servings and timing

Servings: 2 sandwiches
Prep time: 30 minutes
Cook time: 6 minutes
Total time: 36 minutes

Variations

Lighter version: Use Greek yogurt or a combination of yogurt and mayonnaise in the tuna mixture to reduce fat.
Vegetarian twist: Replace tuna with chickpeas mashed coarsely, omit anchovy paste, and use caper brine for added flavor.
Heat level adjustment: Increase or omit the chili‑crunch and banana peppers depending on how spicy you like it.
Bread variety: Try gluten‑free flatbread, ciabatta, or baguette slices for different textures.
Add greens: Slide in some baby arugula or spinach between the layer of tuna and avocado for extra freshness.

Storage/Reheating

Store: If you’ve prepped the tuna mixture and/or aioli ahead of time, store them in an airtight container in the fridge for up to 3 days. Keep the onion out of the tuna mix until just before assembling to prevent overly strong flavor.
Assemble just before serving for best texture; the toasted bread is best fresh. If assembled and stored, the bread may become soft.
Reheating: If you’ve made the sandwich and need to reheat, you can remove the filling and toast the bread again to crisp it up, then re‑assemble just before serving.

FAQs

What type of tuna should I use?

For best results use high‑quality canned tuna packed in water or oil (drained). The flavor and texture matter because you’re whipping it to a mousse‑like consistency.

Can I skip the anchovy paste?

Yes — you can omit anchovy paste or fillets, though they add umami and depth of flavor. If skipped, consider adding a bit more capers or a teaspoon of soy sauce to maintain savory richness.

Can I make this sandwich ahead of time?

You can prepare the tuna mixture and aioli up to three days ahead and store in the fridge. However, for best texture you should toast the bread and assemble the sandwich just before serving. The onion should be added just before assembling to avoid strong onion flavor.

What is chili‑crunch?

Chili‑crunch is a spicy, crunchy chili oil condiment with bits of fried garlic, onion and chili flakes. It adds heat and texture to the aioli. If you don’t have it, you can use a regular chili oil or hot sauce, though you’ll miss the crunch.

What can I use instead of banana peppers?

You can use pickled jalapeños, pepperoncini, or roasted red pepper strips depending on your heat and tang preference.

Is this sandwich good for a work lunch?

Yes — if you keep the bread and filling separate until ready to eat, the textures will stay better. Pack the toasted bread, tuna mixture and toppings separately and assemble when ready.

Can I reduce calories or fat in this recipe?

Yes. Use light mayonnaise or swap part of it for Greek yogurt. Limit the amount of avocado or choose whole‑wheat bread for added fiber.

How do I get the best texture in the tuna mixture?

Using a food processor helps whip the tuna to a smooth, mousse‑like consistency, which creates a creamier spread. If you don’t have one, you can fork‑mash it, but it won’t be quite as light.

What bread works best?

Thin slices of whole‑wheat flatbread, sourdough or focaccia that can be lightly toasted and crisped in a skillet work best for a good balance of texture.

Can I make this gluten‑free?

Yes — just swap the bread for a gluten‑free flatbread or sandwich bread. Toast as instructed and assemble normally.

Conclusion

This Tunacado sandwich is a standout twist on traditional tuna salad, offering elevated flavors, creamy texture, crisp bread and plenty of possibilities for customization. It’s quick enough for a simple lunch yet holds up for something more special. Give it a try and enjoy your upgraded sandwich experience.