Elevate your lunch game with this easy-to-make Vegan Tunacado (or Tu-NAH-cado). This vegan twist on the interent's favorite sandwich swaps out the famous tuna mousse for a plant-based alternative that's just as satisfying and delicious.
Packed with protein-rich ingredients and creamy avocado, this sandwich is not only good for you but also a better choice for the planet.
P.S. Did you know Joe in the Juice is from Copenhagen, Denmark? In the US, their Tunacado sandwich went completely viral last year. Even though they have a pretty good vegan avocado sandwich on the menu, I wanted to veganize (and slightly elevate) the fan favorite to see if I get the hype. Turns out, I do. It's delicious.
Vegan Tunacado Sandwich Recipe
Recipe
Makes 4 sandwiches
Ingredients
Sandwich
Rectangular sandwich bread or flatbread (can use gluten-free bread)
2-3 tablespoons pesto sauce (see recipe below)
2-3 tablespoons tu-nah mousse (see recipe below)
1 half tomato, sliced
1 half avocado, sliced
Pinch of sea salt/flakey sea salt
Tu-nah Mousse
1 can butter beans, rinsed and drained
2 tablespoons vegan yogurt
1 tablespoon vegan mayo
2 teaspoons apple cider vinegar
1 teaspoon Dijon mustard
40 g scallions, thinly sliced then chopped
10 g chives, finely chopped
10 g jalapeño or green chili, finely diced
1/2 teaspoon sea salt
a couple cracks of black pepper
Optional: 1/4-1/2 teaspoon umami mushroom seasoning
Optional: 1 teaspoon of sriracha for extra spice
Pesto Sauce
200 ml olive oil
2 garlic cloves
30 g fresh basil leaves
2 tablespoons lemon juice
2 tablespoons pine nuts
1 teaspoon salt
a couple cracks of black pepper
Method
Let’s make the tun-ah mousse. Mash together the beans and the vegan yogurt, mayo, apple cider vinegar, and mustard. Then mix in the rest of the tu-nah mousse ingredients. Set aside in the fridge.
Let’s make the pesto sauce. Using a high-speed blender, immersion blender, or food processor, blend all pesto sauce ingredients together. Set aside in the fridge.
To assemble the sandwich, toast a flatbread or panini-like bread, both on the outside and inside.
Drizzle on a total of about 2-3 tablespoons of pesto sauce between both slices. Then, using a cookie dough scooper, scoop on two dollops (about 2-3 tablespoons) of tu-nah mousse on one of the pieces of bread. On the other piece of bread, add the tomato slices in one layer and sprinkle with a small pinch of salt. Then, on top of the tomatoes, add the avocado slices in one layer and sprinkle with another small pinch of salt. Close up the sandwich and enjoy!
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