Spicy Tuna Sandwich (Joe & The Juice Copycat)
I still remember the first time I tried the famed “Tunacado” from Joe & The Juice—I was skeptical, curious, longing for something quick yet unforgettable. A toast so perfectly crisp it crackled beneath my fingers, a whisper of creamy tuna-mousse, tangy capers, a raspy pesto slather, silky avocado… and an addictive kick from pickled jalapeños and hot sauce. It wasn’t just lunch—it was an experience that haunted my lunch box long after.
This copycat recipe captures that magic: complex yet approachable, cozy yet sophisticated. It balances savory, spicy, creamy, and crunchy, weaving all those textures into each sandwich. And you don’t need a café queue to enjoy it. Just your kitchen, a skillet, and a craving for something better than “just a tuna sandwich.”
This copycat recipe captures that magic: complex yet approachable, cozy yet sophisticated. It balances savory, spicy, creamy, and crunchy, weaving all those textures into each sandwich. And you don’t need a café queue to enjoy it. Just your kitchen, a skillet, and a craving for something better than “just a tuna sandwich.”
Ingredients
- 4 thin slices whole-wheat flatbread, sourdough, or focaccia
- 160 g tin tuna
- 3 Tbsp mayonnaise
- 1 ½ tsp Dijon mustard
- 1 ½ tsp fresh lemon juice
- 1 Tbsp drained capers, roughly chopped
- 2–3 Tbsp pickled sliced jalapeños
- 1 Tbsp dried dill (or 2 sprigs fresh)
- ¼ cup diced red onion (1 small or about 1/2 of a medium onion)
- 1 clove garlic, finely minced
- ¼ tsp fine salt (more to taste)
- ¼ tsp ground black pepper
- 4 slices large tomato
- 1 large ripe avocado, sliced
- Tabasco or hot sauce, to taste
- Pesto, for spreading
Instructions
- Make the tuna mixture: Mash tuna well in a bowl, with a fork. Add in mayonnaise, mustard, lemon juice, capers, jalapeños, dill, red onion, garlic, salt, and pepper. Mix thoroughly. You may need to add a bit more mayo for smoothness.
- Toast the bread: Heat 1 tsp oil in a pan over medium-high. Place 2 bread slices cut-side down, press with a small skillet or pot, and toast until golden and crispy (2–3 min). Repeat with remaining slices.
- Assemble the sandwiches: Spread pesto on the toasted sides of all slices. Evenly divide the tuna mixture on two slices, dash with Tabasco, and top with tomato and avocado. Close sandwiches, and serve immediately.
Notes
The tuna mixture can be made ahead and refrigerated for up to 24 hours. Assemble and toast just before serving for the crispiest bite.
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