Nothing beats the fresh, creamy combo of avocado and tuna sandwiched between crispy whole wheat bread. That's exactly why this Tunacado Sandwich Recipe is one I keep coming back to—it’s simple, packed with protein, and the flavors just sing together so well.

A thick sandwich is stacked in two halves on a white plate, placed on a white marbled surface. The sandwich has three layers of brown seeded bread with a rough texture. Between the bread slices, there are multiple layers of filling: a green spread with a slightly chunky texture, a creamy light-colored mix with small pieces, and visible slices of red tomato. The sandwich looks fresh with some filling spilling slightly over the edges onto the plate. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Tunacado Sandwich Recipe
Top Tip
How to Serve Tunacado Sandwich Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Tunacado Sandwich Recipe

Why You'll Love This Recipe

I stumbled onto this Tunacado Sandwich Recipe when trying to recreate a favorite from Joe & the Juice, and honestly, I was hooked after one bite. It’s a beautiful balance of creamy avocado and tangy tuna with a freshness that makes lunchtime feel like a treat, not just a quick bite.

Super easy to whip up: Takes just about 5 minutes, perfect for busy days when you want something tasty without fussing.
Packed with protein: Thanks to tuna and Greek yogurt, this sandwich keeps you full and energized for hours.
Fresh, vibrant flavors: The combination of dill, capers, and lemon juice really brightens the whole sandwich.
Customizable: You can easily adjust the ingredients to match what you have in your fridge or your taste preferences.

Ingredients & Why They Work

Every ingredient in this Tunacado Sandwich Recipe plays a role in blending creamy, tangy, and savory into that perfect bite. Let me walk you through why each one is a must-have—and how to choose the best versions.

Flat lay of a small white ceramic bowl filled with flaked fresh tuna, a few finely diced red onion pieces scattered beside it, a small white bowl with glossy green capers, a small bunch of fresh dill sprigs, a small white bowl of smooth yellow Dijon mustard, a slightly larger white bowl with creamy plain Greek yogurt, a small white bowl containing pale yellow lemon juice, two whole uncracked brown eggs with clean shells, a few grains of coarse salt and freshly ground black pepper in small white bowls, two slices of whole wheat bread toasted to a golden brown, a small white bowl with smooth mashed avocado, a small white bowl with bright green pesto sauce, and two fresh tomato slices with vivid red flesh, all arranged with perfect symmetry and balanced proportions on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Tuna (flaked or chunk, packed in water): Draining it well is key to preventing soggy bread. The tuna provides the star protein and a mild flavor that pairs perfectly with everything else.
Red onion (finely diced): Adds a little sharp crunch that keeps each bite interesting without overpowering.
Capers (drained): Little bursts of saltiness and tanginess that elevate the sandwich to restaurant-quality.
Fresh dill (finely chopped): Gives a subtle herbaceous note that brightens the creamy tuna mixture beautifully.
Dijon mustard: Just enough kick and depth to balance out the mild tuna and avocado.
Plain Greek yogurt: A healthier swap for mayo that keeps the tuna mousse creamy and protein-packed.
Lemon juice: Fresh lemon adds a zing that lifts all the flavors and keeps the avocado from browning too fast.
Salt and pepper: Season to taste—it’s amazing how a little seasoning can make everything come alive.
Whole wheat bread (toasted): Toasting adds a satisfying crunch and a nutty flavor that pairs so well with the creamy filling.
Avocado (mashed): The hallmark of this sandwich—silky, creamy, and nourishing.
Pesto: Adds a herby, garlicky punch that contrasts beautifully with the tuna and avocado.
Tomato slices: Fresh and juicy, they build moisture and bring a slight sweetness to each bite.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love the classic version of this Tunacado Sandwich Recipe as is, but don’t feel you have to stick to the script. I often switch up the bread or add a handful of greens for extra crunch. It’s your kitchen, your rules!

Variation: One time, I swapped Greek yogurt for a bit of creamy avocado mayo when I was out of yogurt. It gave a richer vibe and was just as delicious.
Dietary tweak: Use gluten-free bread or wraps for a gluten-free version that still nails the flavor balance.
Seasonal twist: Swap tomato for cucumber slices in winter for a refreshing crunch.

Step-by-Step: How I Make Tunacado Sandwich Recipe

A sandwich made with two thick slices of multigrain bread covered with oats and seeds. The bottom layer of the sandwich has a spread of green avocado mash, followed by two bright red tomato slices on top of it. Above the tomatoes, there is a thick layer of creamy tuna salad mixed with small bits of red onion and green herbs. The top slice of multigrain bread completes the sandwich, all placed on a white plate with a white marbled background. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Toast Your Bread to Perfection

Start by popping your whole wheat bread in the toaster until it’s golden and crispy. I find that toasting first prevents sogginess once you add the fillings—plus the crunch contrasts beautifully with the creamy layers.

Step 2: Mix the Tuna Mousse

In a bowl, combine the drained tuna, finely diced red onion, capers, chopped dill, Dijon mustard, Greek yogurt, lemon juice, and a pinch of salt and pepper. I like to mix this with a fork until just mostly smooth—leaving a bit of texture gives it character. Pro tip: Use a food processor if you’re short on time, but don’t overdo it or you’ll lose that lovely bite.

Step 3: Layer It Up

Spread a generous layer of pesto on one slice of toasted bread. On the other, slather mashed avocado, then add fresh tomato slices. Season the tomato lightly with salt and pepper for an extra pop. Top the avocado-tomato slice with your tuna mousse, close the sandwich, and slice as you like.

Top Tip

Over the years, I've learned a few little tricks that take this Tunacado Sandwich Recipe from good to unforgettable—even when you’re making it on a hectic weekday!

Drain the tuna super well: Waterlogged tuna can make your sandwich soggy quickly—tip your can upside down in a colander for at least 5 minutes before mixing.
Don’t mash the avocado too early: Keep it fresh by mashing avocado right before assembling to avoid browning.
Season each layer: Adding salt and pepper to the tomato and tuna separately really layers the flavors beautifully.
Toast your bread well: The crunch adds texture and keeps the sandwich from turning mushy as you eat.

How to Serve Tunacado Sandwich Recipe

Garnishes

I usually keep it simple with a few fresh dill sprigs or a wedge of lemon on the side, but you could also add some crunchy sprouts or a sprinkle of paprika on the tuna for a little extra flair.

Side Dishes

This sandwich pairs beautifully with a crisp green salad, some kettle-cooked chips, or even a light tomato soup for dipping. My favorite easy combo is carrot sticks with hummus alongside.

Creative Ways to Present

For a lunch gathering, try cutting your sandwiches into small triangles and skewer each with a toothpick topped with an olive or cherry tomato—makes for a fun and elegant finger food.

Make Ahead and Storage

Storing Leftovers

Leftover tuna mixture keeps well in an airtight container in the fridge for up to 2 days. I usually store the fillings separately from the bread to keep everything fresh and the bread from getting soggy.

Freezing

I don’t recommend freezing this sandwich assembled because the avocado and bread texture suffer. However, you can freeze the tuna mixture alone for up to a month—just thaw it overnight in the fridge.

Reheating

Since this is best served fresh and cold, I usually skip reheating. If you want warm bread, toast your bread fresh and add the chilled tuna and avocado mixture just before eating.

Frequently Asked Questions:

Can I use canned tuna in oil instead of water-packed tuna?

You absolutely can. Just be sure to drain the tuna very well to avoid the sandwich becoming greasy. Using tuna in oil can add a richer flavor, so adjust the seasoning accordingly.

Is it necessary to use Greek yogurt, or can I substitute mayonnaise?

Greek yogurt makes this sandwich lighter and boosts the protein content, but mayonnaise works fine if you prefer a creamier and richer texture. Just use about the same amount to maintain balance.

How long does the Tunacado Sandwich keep fresh once made?

For the best taste and texture, eat the sandwich immediately or within a few hours. If you need to store it, keep the filling and bread separate and consume within 1-2 days for freshness.

Can I add other veggies or greens to the sandwich?

Definitely! Spinach, arugula, or crisp lettuce leaves make great additions that add crunch and extra nutrients without overpowering the flavors.

Final Thoughts

This Tunacado Sandwich Recipe is one of those kitchen discoveries that feels like a little gift every time you make it—fresh, satisfying, and just downright delicious. I’m confident you’ll find it as addictively good as I do, and it’s perfect for everything from a quick lunch to a casual dinner. Give it a try and make it your own—you might just find your new favorite go-to sandwich!