Tunacado sandwich

Since we don’t have a Joe & the Juice in the North East, here’s how to make their chef-d’œuvre – the “Tunacado” – at home.

INGREDIENTS

sourdough slices

12-ounce can of tuna, drained

1/2 cup mayonnaise

1/2 tablespoon lemon juice

1/4 cup diced red onion

1/4 teaspoon black pepper, more to taste

1/4 teaspoon salt, to taste

2 to 3 tablespoons jalapeños, diced

1/2 tablespoon yellow mustard

1 tablespoon chopped cilantro

pesto

tomatoes, sliced

avocado, sliced

hot sauce

Chipotle aioli (optional)

3/4 cup mayonnaise

1/4 cup sour cream

juice of 1 lime

1/2 tablespoon honey

1/2 teaspoon black pepper

1/2 teaspoon chili powder

2 tablespoons adobo paste

chiptole peppers to taste pureed into a paste, to add spicyness

METHOD

Prepare the tuna filling. To a bowl, add the tuna and mash it well. Add the mayo, lemon juice, red onion, black pepper, salt, jalapeños, mustard, and cilantro. Mix together well.

Make the chipotle sauce: To make the chipotle sauce, mix together mayonnaise, sour cream, lime juice, honey, black pepper, chili powder, adobo sauce, and chipotle pepper paste or sriracha in a small bowl. Once smooth, set it aside.

Heat a grill or panini press and spray with oil. Add two slices of bread per sandwich and toast until crispy and golden brown.

On one side of the bread, add a layer of pesto, then avocado, next tomato, and tuna. Add chipotle mayo on the other slice of bread and close the sandwich shut.

Cut in half and enjoy with your favourite hot sauce.

Recipe credit: Moribyan

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