Description
This Joe and the Juice Tunacado copycat sandwich brings you the café-favorite flavor at home. Made with a savory tuna salad, red pesto, fresh avocado, and crispy sourdough, it’s a quick and wholesome lunch that’s rich in protein, healthy fats, and crunch. Ready in under 20 minutes and perfect for meal prep or a satisfying midday bite.
Ingredients
For the Tuna Salad:
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1 can (142 g) albacore tuna, drained
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1–2 tbsp (15–30 ml) light mayonnaise
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1 tbsp (15 ml) Dijon mustard
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1/4 cup (40 g) red onion, diced
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3–5 small pickles (about 50 g), diced
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Salt & black pepper to taste
For the Sandwich:
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2 slices sourdough bread
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2 tbsp (30 g) red pesto
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1 Roma tomato, sliced
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1/2 avocado, sliced
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Few dashes of Cholula hot sauce
Instructions
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Prepare the Tuna Salad:
Combine tuna, mayo, Dijon, onion, pickles, salt, and pepper in a bowl. Mix until creamy but still chunky. -
Assemble the Sandwich:
Spread red pesto on one side of each sourdough slice. Add tuna salad to one slice. Top with tomato and avocado slices. Add a few dashes of hot sauce. -
Grill:
Close the sandwich and grill in a skillet or panini press for 3–5 minutes until golden brown and crispy.
Notes
Use whole grain sourdough for extra fiber.
Swap mayo with mashed avocado or plant-based mayo for a dairy-free version.
Leftover tuna salad keeps in the fridge for 3 days—perfect for meal prep.
If red pesto isn’t available, sun-dried tomato spread or basil pesto works too.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Sandwiches
- Method: Grilled
- Cuisine: American – Café-style