Tuna Mousse Sandwich

Tuna Mousse sandwich, totally inspired by the Tunacado from Joe and the Juice. Have you had one before? It’s sooooo good! I’ll be making this on repeat! Delicious! 

Friends, lately I can’t get enough of open faced sandwiches. My current favorite bread is the Canyon Bakehouse gluten-free bread. I love that I can keep it in my freezer and just pop one into the toaster oven whenever I want!

I also can’t stop eating tuna. If you’ve had the tunacado from Joe and the Juice, this sandwich should look familiar. I don’t know exactly how they make their tuna but I’m in love with how I made mine. If you are ever at a Joe and the Juice, you have to try one! It’s sooooo good!

Some people may have an issue with blending the tuna. If you’re not a fan, you can absolutely just mash it with a fork and keep it semi-chunky. I also realize I cut the tomato and avocado slices pretty big. .  this is what we get. If you make one, let me know! Love the crunchy toast, the smooth, soft and flavorful pesto and tuna mousse and then the tomato and avocado slices just tie everything in and bring it home. If you can, add the chili oil and definitely salt and pepper. I hope you try it!

Also, if you are able to find the bread they use at Joe and the Juice, I’d love to know! The closest thing I’ve found is flatbread from Target.

Tuna Mousse Sandwich

We hope you give this one a try! Enjoy!

Print Recipe

Tuna Mousse Sandwich

Prep Time10 minutes mins

Total Time10 minutes mins

Course: Lunch or snack

Cuisine: American

Keyword: tuna, tuna mousse, tunacado

Author: hipfoodiemom

Ingredients

For the tuna:

• 1 can albacore tuna drained
• 2 tablespoons mayonnaise plus more if desired
• 1/2 tablespoon Dijon mustard
• 1 to 2 tablespoons pepperoncini juice or lemon juice
• 1 to 2 tablespoons red onion finely diced
• 1 tablespoon pepperoncinis chopped
• salt and pepper to taste

For the sandwich:

• 1 to 2 slices bread toasted
• pesto
• 1/2 ripe avocado sliced
• tomato slices
• salt and pepper to taste
• chili oil* optional

Instructions

For the tuna:

• Using a blender or mini chopper, combine the tuna, mayo, dijon mustard and the pepperoncini juice (start with 1 tablespoon) and blend until smooth. When you've reached the consistency you want, remove from the mini food chopper and into a small bowl. Add the finely diced red onions and the pepperoncinis and season with salt and pepper. Mix, taste and adjust anything as needed.

For the sandwich:

• On one side of toasted bread, add the pesto, then add the tuna mousse, tomato slices and the avocado. Season with salt and pepper and add chili oil* if desired. Top with another slice of toast or eat open faced. Enjoy!

Notes

*This is the chili oil I use.