This Spicy Tunacado Sandwich Recipe (Joe & The Juice Copycat) is everything you love about café sandwiches. It's crispy, creamy, spicy, and ready in minutes. Pressing the bread ahead of time gives you that thin, café-style crunch, and the layers of fresh ingredients make it satisfying without being heavy.
Looking for other weekday favorites? Try our Tuna Salad with Pasta and Peas or this Classic Egg Salad Recipe for fast, café-style meals.
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The spicy tunacado is a popular sandwich from Joe & The Juice. It's a trendy European café chain known for its pressed sandwiches and juices. Their version features a creamy tuna mousse layered with avocado and basil pesto, then toasted thin on flatbread or ciabatta. Our version brings that same delicious concept home using easy pantry ingredients and quick prep.
Love this sandwich recipe? You may also like our Smashed Chickpea and Avocado Sandwich, Tuna and Egg Salad, or these easy Chicken Tzatziki Pita Pockets.
Why We Love This Recipe
- Pressed Ciabatta Crunch: Toasting the whole loaf before assembling gives you that signature café crispiness.
- Fresh, Clean Flavors: Creamy tuna, spicy sriracha, herby pesto, and ripe avocado come together without clashing.
- Quick and Easy to Make: Less than 15 minutes from start to finish, no complicated steps.
- Meal Prep Friendly: Assemble the tuna salad in advance, then fill and press when ready.
Tunacado Sandwich Recipe Ingredients
This spicy tunacado copycat comes together with a few pantry staples and fresh ingredients layered on pressed ciabatta.
- Ciabatta Loaf: We press a full loaf first before slicing. It flattens well and holds the layers without falling apart. Have leftover ciabatta? Make this Burrata Panzanella Salad Platter!
- Canned Tuna: We prefer water-packed tuna for a lighter flavor, but any kind works as long as it’s well drained.
- Mayonnaise: Adds creaminess and binds everything together.
- Dijon Mustard: Optional, but we love the little tang it adds to balance the richness.
- Sriracha: This is what gives it that spicy kick! Add more or less to taste.
- Avocado: We use half of a ripe avocado, mashed right onto the bread for that creamy layer.
- Roma Tomato: Thinly sliced for a little sweetness and juiciness without making things too wet.
- Red Onion: Sliced super thin and layered so you get that sharp bite in every few bites.
- Basil Pesto: This adds so much flavor. It's herby, garlicky, and savory. We spread it directly on the bottom half of the bread.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Tuna: Try canned salmon or shredded rotisserie chicken.
- Avocado: If you’re out, use a dollop of Greek yogurt or even hummus for creaminess.
- Sriracha: Use Calabrian chili paste, chili crisp, or leave it out for a no-spice version.
- Equipment: No panini press? Use a skillet with a heavy pan on top.
- Presentation: Slice into thirds for party-friendly finger sandwiches.
- Kid-Friendly: Omit sriracha and red onion; add sliced cheese if desired.
How To Make Spicy Tunacado Sandwich Recipe (Joe & The Juice Copycat at Home)
STEP ONE: Press the Bread
Brush the outside of the whole, unsliced ciabatta loaf with olive oil.
Place it into a hot panini press or skillet and press for 2–3 minutes until flattened and golden. Let cool slightly.
STEP TWO: Mix the Tuna
In a bowl, mix tuna, mayonnaise, sriracha, Dijon (optional), salt, and black pepper until creamy and spreadable.
STEP THREE: Slice & Layer the Bread
Once cooled, carefully slice the pressed ciabatta open lengthwise.
- Bottom side: spread with pesto, then layer with sliced Roma tomato and thin red onion.
- Top side: mash avocado directly onto the bread, then spread with tuna mixture.
STEP FOUR: Slice & Serve
Close the sandwich gently and slice it crosswise into halves or servings.
Serve warm or room temperature.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Press the whole loaf before slicing so it keeps the structure tight and crisp.
✔️ DO Slice the red onion super thin so it blends in without overpowering.
❌ DO NOT Overload the sandwich or it will get messy when cut.
Storage
The spicy tunacado is best enjoyed fresh, but you can store leftovers in foil or an airtight container in the fridge for up to 1 day. Avoid freezing due to the avocado. Reheat briefly in a skillet or toaster oven to re-crisp the bread.
Recipe FAQs
Ciabatta is ideal because it has a crusty exterior and soft interior that flattens well. You can also use sourdough or thin focaccia.
You can press the bread and prep the tuna mix in advance, but assemble just before eating to keep the texture fresh.
Absolutely. Swap the tuna for mashed chickpeas, white beans, or even grilled zucchini for a plant-based option.
The tunacado sandwich stands out because it layers bold, fresh ingredients in a thin, crispy format that feels upscale but simple. The mix of creamy tuna, mashed avocado, pesto, and heat from sriracha gives it a balanced flavor that is craveable.
This sandwich is best served at room temperature or slightly warm. Pressing the bread beforehand gives you that toasted, crispy texture without needing to reheat after assembling. The tuna and avocado are meant to stay cool and creamy.
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📖 Recipe
Spicy Tunacado Sandwich Recipe (Joe & the Juice Copycat)
Equipment
- Panini press or large skillet with a heavy lid or weight
- Sharp serrated knife
- Cutting board
- Mixing Bowl
- Pastry brush (for brushing olive oil)
Ingredients
- 2 5 ounce cans tuna, water-packed, well drained
- 4 tablespoon mayonnaise
- 1 teaspoon Dijon mustard optional
- 1-2 teaspoon sriracha to taste
- ½ ripe avocado
- 1 Roma tomato thinly sliced
- ¼ small red onion thinly sliced
- 2 tablespoon basil pesto
- 1 whole ciabatta loaf about 12 inches, unsliced
- 1 tablespoon olive oil for brushing the crust
- Salt & black pepper to taste
Instructions
- Brush the entire outside of the whole, uncut ciabatta loaf with olive oil. Place it in a hot panini press or skillet and press for 2–3 minutes, until flattened and lightly crisped. Remove and let cool slightly.
- In a bowl, combine tuna, mayonnaise, sriracha, Dijon (if using), salt, and pepper. Mix until creamy and well combined.
- Once cooled slightly, slice the ciabatta open lengthwise, like a book (do not cut it into portions yet).
- Bottom side: spread basil pesto, then layer sliced Roma tomato and thin red onion.
- Top side: mash ½ avocado, then spread the tuna mixture over it.
- Close the sandwich gently.
- Cut the full sandwich crosswise into halves or portions and serve immediately.
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Video
Notes
- Tuna: Try canned salmon or shredded rotisserie chicken.
- Avocado: If you’re out, use a dollop of Greek yogurt or even hummus for creaminess.
- Sriracha: Use Calabrian chili paste, chili crisp, or leave it out for a no-spice version.
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