There’s something truly satisfying about the bright flavors and creamy texture of a Tunacado Sandwich with Tuna and Pesto Recipe. It’s a perfect blend of fresh avocado, zesty tuna, and fragrant pesto that makes lunchtime feel like a special occasion—even on your busiest days.

A sandwich cut into two halves stacked on top of each other on a white plate, placed on a white marbled surface. The sandwich has three slices of multigrain bread, with visible seeds and a light brown crust. Between the slices, there are thick layers of creamy tuna salad mixed with small red tomato pieces and green herbs, along with a green spread that looks like pesto on the inner sides of the bread. Some salad mix and small seeds are scattered on the plate around the sandwich. The background is simple and light, highlighting the sandwich. 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 with Tuna and Pesto Recipe
Top Tip
How to Serve Tunacado Sandwich with Tuna and Pesto Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Tunacado Sandwich with Tuna and Pesto Recipe

Why You'll Love This Recipe

I seriously can’t get enough of this Tunacado Sandwich with Tuna and Pesto Recipe. It’s one of those meals that feels indulgent but is actually packed with protein and nutrients. Plus, it’s crazy easy to whip up, which is always a win!

Flavor Explosion: The pesto adds that herby punch that takes tuna salad to a whole new level.
Quick & Simple: You can have this sandwich ready in about five minutes—perfect for a quick lunch or dinner.
Nutritious & Filling: With Greek yogurt and avocado, this sandwich is creamy without the guilt and packed with protein.
Customizable: You can easily swap ingredients to suit your tastes or pantry staples.

Ingredients & Why They Work

Each ingredient brings a crucial flavor or texture that makes this Tunacado Sandwich with Tuna and Pesto Recipe memorable. Shopping for quality basics really lifts the dish—look for fresh herbs and good-quality bread to start.

Flat lay of a small bowl of flaked tuna, a few finely diced pieces of red onion in a small white bowl, a small white bowl holding a few capers, a small bunch of fresh dill sprigs, a small white bowl with creamy Dijon mustard, a small white bowl filled with plain Greek yogurt, a small white bowl containing fresh lemon juice, two whole uncracked brown eggs, two slices of toasted whole wheat bread, a small white bowl with mashed avocado, a small white bowl of green pesto, two ripe red tomato slices, small piles of coarse salt and black pepper placed neatly on a simple white ceramic plate, all arranged symmetrically and balanced, placed 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: I prefer chunk tuna packed in water for a cleaner taste and great texture; draining well is key so the salad isn’t watery.
Red Onion: Adds a fragrant bite—finely dicing keeps it from overpowering the sandwich.
Capers: These little bursts of briny flavor brighten the tuna mix beautifully.
Fresh Dill: Dill gives a subtle herbaceous note that pairs perfectly with fish.
Dijon Mustard: Adds just the right amount of tang and depth without being too spicy.
Plain Greek Yogurt: A creamy, high-protein alternative to mayo that keeps the salad light but luscious.
Lemon Juice: Fresh lemon juice is essential to give a fresh zing and balance richness.
Whole Wheat Bread: Toasting helps create a sturdy base that holds all the fillings well.
Avocado: Mashed avocado brings silky creaminess and mild flavor that melts into every bite.
Pesto: This ingredient is the star, infusing herbaceous, garlicky flavor throughout.
Tomato: Sliced tomato adds juiciness and freshness, creating great contrast.

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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

One of the best parts about making this Tunacado Sandwich with Tuna and Pesto Recipe is how versatile it is. Everyone’s tastes are a little different, so don’t be shy about tweaking it to your liking.

Variation: I sometimes swap the Greek yogurt for mayo or add a pinch of smoked paprika when I want a smokier vibe—it adds a layer of cozy warmth that’s surprisingly good!

Step-by-Step: How I Make Tunacado Sandwich with Tuna and Pesto Recipe

A sandwich made with two thick slices of multi-grain bread, each slice covered with visible oats and seeds. The bottom slice has a layer of bright green spread, likely avocado. On top of this is a thick layer of two bright red tomato slices, fresh and juicy. Above the tomatoes is a chunky tuna salad, creamy with small bits of red onion and capers visible, piled generously. The sandwich is stacked simply without extra layers, and it sits on a white plate against a white marbled background. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Toast the Bread to Perfection

Start by toasting your whole wheat bread until golden and slightly crispy—it creates a sturdy, delightful crunch that holds up against the juicy fillings. I like mine toasted just until warm and firm, not burnt, to maintain that soft bread interior with a crisp exterior.

Step 2: Mix the Tuna Mousse

In a bowl, combine your drained tuna, finely diced red onion, capers, freshly chopped dill, Dijon mustard, Greek yogurt, and a squeeze of fresh lemon. Season with salt and pepper to taste. I find mixing gently with a fork keeps a satisfying bit of texture, making it feel more homemade. If you want it ultra-smooth, a quick pulse in a food processor works, but don’t overdo it or you lose the lovely bite of tuna chunks.

Step 3: Assemble Your Sandwich

Spread about a tablespoon of pesto generously on one slice of your toasted bread. On the other, spread the mashed avocado evenly, add your tomato slices, and season them lightly with salt and pepper to bring out their sweetness. Then spoon that luscious tuna mousse on top, press the slices together, and cut your sandwich however you like. I usually go diagonal—it just feels fancy and bites are easier!

Top Tip

Over the years of making this Tunacado Sandwich with Tuna and Pesto Recipe, I’ve learned small tweaks that truly elevate the final taste and texture. These tips will help you nail it every time without fuss.

Drain Tuna Well: If the tuna is too wet, your sandwich can get soggy. I always let it sit in the strainer for a few minutes.
Fresh Ingredients Matter: Fresh dill and lemon juice brighten the entire sandwich—it’s worth seeking out fresh herbs.
Toast Bread Just Right: Avoid toasting too long or your bread will overpower the pale flavors inside.
Mix Tuna Gently: Keep some chunkiness for texture and mouthfeel, don’t pulverize into a paste.

How to Serve Tunacado Sandwich with Tuna and Pesto Recipe

Garnishes

I often sprinkle a few fresh dill sprigs on the side or add a light drizzle of extra virgin olive oil over the avocado for a glossy finish. A dash of cracked black pepper right before serving gives it a subtle kick that amps up the flavor.

Side Dishes

To make a complete meal, I usually pair the sandwich with a crisp green salad or crunchy vegetable sticks with hummus. A handful of kettle-cooked chips or a cup of tomato soup works beautifully too if you want something comforting.

Creative Ways to Present

Once, for a casual dinner party, I cut the sandwich into smaller finger-sized bites and served them on a wooden board with extra pesto and avocado dips. It was a hit and looked so inviting on the table!

Make Ahead and Storage

Storing Leftovers

If you manage to have leftovers, keep the tuna mixture in an airtight container in the fridge for up to 2 days. I recommend storing the toast and sandwich components separately to avoid sogginess.

Freezing

I don’t advise freezing the assembled sandwich because the texture of avocado and tomato can get mushy, but you can freeze the tuna salad itself for up to a month. Just thaw overnight in the fridge.

Reheating

To reheat, toast fresh bread and spread your fillings freshly instead of reheating the whole sandwich. This keeps everything tasting bright and fresh, just like when you first made it.

Frequently Asked Questions:

Can I use canned tuna in oil instead of water?

Yes, you can use tuna packed in oil, but be sure to drain it thoroughly to avoid making the sandwich oily. The flavor will be richer, so you might want to adjust the amount of yogurt or mustard accordingly.

What kind of pesto works best for this sandwich?

I recommend using a fresh basil pesto for the classic flavor, but feel free to experiment with sun-dried tomato or arugula pesto for a fun twist. Just make sure it's not too oily to keep the sandwich from getting soggy.

Can I make this sandwich vegan?

To make a vegan version, you can substitute the tuna with chickpeas mashed with similar seasonings, and replace Greek yogurt with a plant-based yogurt or vegan mayo. The avocado and pesto will provide delicious creaminess and flavor.

Is it better to mash the avocado or slice it?

Mashed avocado spreads more evenly on the bread, adding creamy texture that holds the sandwich together, which I prefer. However, if you want creamier slices for a different texture, you can definitely slice it thinly instead. Both work well!

Final Thoughts

This Tunacado Sandwich with Tuna and Pesto Recipe has become my go-to when I want something fast but still flavorful and satisfying. It’s like a little flavor party in every bite! I hope you give it a try and discover just how easy it is to make lunchtime exciting without wasting time or energy. Trust me, once you have this recipe in your rotation, it’ll quickly become a favorite like it did for me.