There’s something irresistibly fresh and satisfying about this Tunacado Sandwich with Tuna and Avocado Recipe. The creamy avocado meets tangy tuna mousse, and the pesto adds that punch of flavor that keeps me coming back for more every single time.

A sandwich is stacked in two halves on a white plate with some leftover filling and small capers around the base. The sandwich has three layers of thick, seeded bread with a light brown crust. Between the bread, there are thick layers of creamy chicken salad mixed with green herbs, visible chunks of tomato slices, and bits of green leafy lettuce. The textures look soft and moist with bits of red onion in the filling. The background is a white marbled texture. 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 Avocado Recipe
Top Tip
How to Serve Tunacado Sandwich with Tuna and Avocado Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Tunacado Sandwich with Tuna and Avocado Recipe

Why You'll Love This Recipe

I’ve made this Tunacado Sandwich with Tuna and Avocado Recipe more times than I can count, and it never gets old. It’s quick, packed with flavor, and hits that perfect balance of creamy, tangy, and fresh. Plus, it feels like a little treat without any fuss.

Simple yet gourmet: It’s like a little flavor bomb that comes together in just minutes.
Protein power: With 47 grams of protein per sandwich, it keeps you full and energized.
Fresh ingredients: The blend of dill, capers, and lemon juice really brightens things up.
Customizable: Easy to tweak with your favorite add-ins or swaps for variety.

Ingredients & Why They Work

This recipe is a perfect example of how simple, quality ingredients can shine together. The tuna brings hearty protein, while avocado offers creaminess and healthy fats. The addition of capers and dill ensures every bite is bursting with that fresh, savory zing you don’t always get in a sandwich.

Flat lay of a small white ceramic bowl filled with flaked tuna, a small white bowl of finely diced red onion, a small white bowl of drained capers, a few sprigs of fresh dill, a small white bowl with smooth Dijon mustard, a small white bowl of creamy plain Greek yogurt, a small white bowl of fresh lemon juice, two whole uncracked brown eggs, two slices of toasted whole wheat bread, a quarter of a ripe avocado mashed and displayed on a white plate, two bright red tomato slices arranged neatly, a small white bowl of vibrant green pesto, salt and pepper grains scattered artistically in small white bowls, all 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 (canned, water-packed): Drained well, it’s the protein-packed base of your sandwich with mild flavor.
Red onion (finely diced): Adds a subtle sharpness and crunch without overpowering.
Capers: Tiny bursts of salty tang that elevate the tuna mixture beautifully.
Fresh dill: Gives a bright, herbal note that cuts through richness.
Dijon mustard: Offers just enough tang and depth to the tuna mousse.
Plain Greek yogurt: Keeps the mix creamy and light without mayo’s heaviness.
Lemon juice: Adds that fresh citrus zing you want in a sandwich like this.
Whole wheat bread: Toasted so it holds up to the fillings and adds nuttiness.
Avocado: Mashed creamy goodness that complements the tuna perfectly.
Pesto: Layers in herby richness that makes every bite exciting.
Tomato slices: Freshness and juiciness to round out the sandwich.
Salt & pepper: To taste, obviously—seasoning is everything here.

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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 like to keep this Tunacado Sandwich with Tuna and Avocado Recipe pretty classic, but don’t hesitate to make it your own. Sometimes I swap pesto for a spicy mayo or add crunchy cucumber slices for extra texture.

Variation: Adding a few leaves of fresh arugula gives it a peppery bite that I absolutely love. You’ll enjoy the little green pop it brings!
Dietary swap: If you’re dairy-free, swap the Greek yogurt for a creamy avocado mayo blend—still tasty and smooth.
Spicy twist: A dash of hot sauce or red chili flakes in the tuna mix wakes up your taste buds.

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

A sandwich with three main layers sits on a white plate over a white marbled surface. The bottom layer is a slice of multi-grain bread with visible seeds and oats, topped with a spread of smooth green avocado. Above that, there are two bright red tomato slices lying flat. Then a thick, creamy chicken salad layer with small bits of chicken and herbs adds texture, followed by the top slice of multi-grain bread matching the bottom slice. The sandwich is tightly stacked and looks fresh and hearty with the rustic bread crust. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Toast Your Bread to Perfection

Start by lightly toasting two slices of whole wheat bread. I like mine golden but still soft enough to easily bite through without crumbling. This gives a lovely crunch that holds up beautifully when you add all those delicious layers.

Step 2: Whip Up the Tuna Mousse

In a bowl, combine drained tuna, finely diced red onion, capers, chopped fresh dill, Dijon mustard, Greek yogurt, and lemon juice. Season with salt and pepper to taste. Mix with a fork until it’s smooth but still has a little texture—you don’t want it completely pureed. I sometimes pulse it in a food processor, but I usually prefer to keep it rustic.

Step 3: Assemble Your Sandwich

Spread pesto on one slice of the toasted bread. On the other slice, gently spread the mashed avocado, then top with fresh tomato slices seasoned with a pinch of salt and pepper. Pile on the tuna mousse, close the sandwich, and slice it however you like. I love diagonal halves!

Top Tip

Having made this Tunacado Sandwich with Tuna and Avocado Recipe dozens of times, I’ve picked up a few tricks that really elevate the result and help avoid common pitfalls.

Drain Tuna Thoroughly: Any excess water in the can will make the mixture watery. I drain it carefully and even pat it dry with a paper towel for best results.
Keep Texture: Resist the urge to over-process the tuna mousse. Leaving a bit of chunkiness adds a pleasant bite.
Season Well: Taste as you mix and adjust salt, pepper, and lemon juice—you want that perfect balance of brightness and savory depth.
Toast Bread Just Enough: Toast it so it’s crispy but not rock hard—this keeps your sandwich easy to bite and enjoy.

How to Serve Tunacado Sandwich with Tuna and Avocado Recipe

Tuna Avocado Sandwich - Serving Suggestion

Garnishes

I usually skip fancy garnishes here because the sandwich itself shines bright. But if you want, a few fresh dill sprigs or a light drizzle of olive oil over the top adds a nice touch. A sprinkle of cracked black pepper always finishes it perfectly.

Side Dishes

This sandwich pairs so well with simple sides like crisp cucumber salad, baby carrots with hummus, or even a refreshing fruit salad. For a cozy lunch, a bowl of tomato basil soup is an unbeatable companion.

Creative Ways to Present

For brunch or a casual gathering, I like making mini versions with small rye or multigrain buns. Stack the sandwich layers neatly, then secure with a toothpick and serve on a wooden board with olives and pickles around—the perfect lunch platter that looks as good as it tastes.

Make Ahead and Storage

Storing Leftovers

If you have leftover tuna mousse, store it in an airtight container in the fridge for up to 2 days. I recommend assembling the sandwich fresh each time to keep the bread from getting soggy, but the mousse itself holds up well.

Freezing

Because of the fresh avocado and bread, I don’t recommend freezing assembled sandwiches. The tuna mixture itself can be frozen, but thaw it overnight in the fridge and stir well before using.

Reheating

This sandwich is best enjoyed fresh and cold, but if you do want to warm the bread a little, toast it separately and then assemble right before eating to preserve texture and flavor.

Frequently Asked Questions:

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

You certainly can! Just be aware that tuna packed in oil contains more fat and can change the texture of the tuna mousse, making it richer. If you use oil-packed tuna, you might want to reduce or omit the added fats like pesto to keep the sandwich balanced. Drain the oil thoroughly to avoid greasiness.

How ripe should the avocado be for this sandwich?

Aim for an avocado that is ripe but still firm. It should yield to gentle pressure but not be mushy. This texture makes it easy to mash but also keeps the sandwich from becoming overly soggy. Overripe avocados tend to be very soft and can make the sandwich messy.

Can I prepare the tuna mousse in advance?

Yes, you can prepare the tuna mousse a few hours ahead or even the night before and keep it refrigerated. Just give it a good stir before assembling your sandwich. This is great if you want to save time for lunch or a quick snack.

What bread types work best for the Tunacado Sandwich with Tuna and Avocado Recipe?

Whole wheat bread is my personal pick for its nutty flavor and sturdiness. But you can use multigrain, sourdough, or even rye—just make sure to toast it lightly so it holds up well against the moist fillings without getting soggy.

Final Thoughts

This Tunacado Sandwich with Tuna and Avocado Recipe has become a go-to lunch for me when I want something that feels special but takes hardly any time to prepare. It’s fresh, satisfying, and offers a wonderful balance of textures and flavors. Trust me, once you make it your own, it’ll quickly become a favorite in your recipe rotation too. Grab your ingredients and give it a try—you won’t regret it!