Tunacado Sandwich (Viral Joe & The Juice Copycat!) Recipe
A delicious and creamy Tunacado Sandwich inspired by the viral Joe & The Juice recipe, featuring a flavorful tuna mousse with fresh dill, capers, and lemon, layered with ripe tomato and avocado slices on crisped flatbread spread with pesto, ready in under 15 minutes.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 1 sandwich 1x
- Category: Lunch
- Method: Frying
- Cuisine: American
Ingredients
Scale
Tuna Mousse
- 5 oz can tuna
- 3 tbsp mayonnaise
- 1/2 small lemon, juiced (or 1/4 large lemon)
- 1 tbsp chopped fresh dill
- 1/2 tbsp capers, drained
- 1 tsp Dijon mustard
- Salt, to taste
- Black pepper, to taste
Sandwich
- 2 thin slices of flatbread
- 1 tbsp pesto
- Olive oil, for frying
- Tomato slices, enough for layering
- Avocado slices, enough for layering
Instructions
- Prepare Tuna Mixture: Add the tuna to a small mixing bowl and thoroughly mash it with a fork for a creamy consistency.
- Combine Ingredients: Add mayonnaise, lemon juice, fresh dill, capers, and Dijon mustard to the mashed tuna. Mix well, then season with salt and black pepper to taste. Set aside.
- Crisp the Flatbread: Heat olive oil in a large pan over medium heat. Add the flatbread slices and fry each side until golden brown and crispy. Alternatively, toast the flatbread slices.
- Assemble the Sandwich: Spread pesto on one piece of the toasted flatbread. On the other slice, layer the tuna mousse, tomato slices, and avocado slices. Press the two pieces together to form the sandwich.
- Serve: Slice if desired and enjoy immediately while the bread is still warm and crisp.
Notes
- For a lighter version, substitute mayonnaise with Greek yogurt.
- Adjust lemon juice to taste for optimal brightness.
- Use fresh flatbread or pita for best texture.
- Capers add a salty tang, omit if sensitive to sodium.
- Serve immediately to maintain crispness of flatbread.
Keywords: Tunacado sandwich, tuna sandwich, Joe & The Juice copycat, tuna mousse, avocado, pesto sandwich
