This vegan tunacado sandwich copycat is a flavor bomb, combining a vegan tuna mixture with creamy avocado slices, zesty vegan pesto, fresh tomatoes, and a spicy vegan chipotle aioli for a deliciously nutritious sandwich. It's the perfect quick fix for lunch or a snack, easy to whip up, and a total crowd-pleaser.
The Tunacado TikTok sensation inspired this sandwich. People fell hard for this tuna sandwich thrown into the spotlight by Joe & the Juice, a cafe and juice bar that turned the tunacado sandwich into a superstar on social media.
Somehow, this viral sandwich became the internet's main squeeze, all while I was living under a rock. When I caught wind of this social media sensation, I thought, why not veganize this celebrity of sandwiches? And just like that, I was on a mission to give the Tunacado a plant-based makeover.
For other great vegan copycat recipes like Vegan DoubleTree Chocolate Chip Cookie Recipe or Vegan Chocolate Chip Skillet Cookie (BJ's Copycat), visit 25 Vegan Copycat Recipes.
To learn more about jackfruit, visit A Simple Guide to Jackfruit or see more recipes with jackfruit by visiting Vegan Jackfruit Nachos, BBQ Jackfruit Sliders With Vegan Coleslaw, or Vegan Jackfruit Quesadillas.
Jump to:
- What Is In A Vegan Tunacado Sandwich?
- Why You'll Love This Sandwich
- Does This Really Taste Like Tuna?
- Ingredients
- Ingredient Notes
- How To Make A Vegan Tunacado Sandwich
- Top Tips
- Serving Suggestions
- Variations
- Frequently Asked Questions
- More Delicious Vegan Sandwiches and Wraps
- Recipe
- Craving More Nuts & Twigs?
- Comments
What Is In A Vegan Tunacado Sandwich?
Short answer: Similar to a tunacado, it's a crunchy bread hugging a 'tuna' blend, transformed into a fluffy, smooth mixture and made with just the right kick, decked out with delicious pesto, creamy avocado, juicy tomato slices, and topped with spicy vegan chipotle aioli and peppers.
Longer answer: While it shares some DNA with my Vegan Chickpea Salad, this vegan tunacado sets itself apart with its combination of chickpeas, jackfruit, vegan mayo, and spices in a smooth filling made possible with a spin in the food processor. While the classic fork-mash method works, a whirl in the processor elevates the texture to a new level of wow and mimics the tuna mousse of the Joe & The Juice tunacado. The result is remarkably like a creamy tuna, thanks to Old Bay Seasoning and a hint of nori, capturing the essence of the ocean in every bite.
The delicious filling is served on warm, toasty bread. It is delicious, with layers of lush pesto, creamy avocado, and fresh tomato slices adding to the joy.
Further inspired by Joe & the Juice's fiery tunacado, this version dials up the heat with jalapeños and a vegan chipotle aioli, finished with tangy banana peppers for a vibrant burst of flavor. But the spice level is totally up to you.
Why You'll Love This Sandwich
- It's Flavor! This vegan copycat tunacado sandwich swaps out traditional tuna for a plant-based alternative that's just as savory, ensuring that every bite is packed with flavor. Then the combo of creamy avocado and additional toppings like spicy jalapeños or tangy pickles makes it so satisfying!
- Quick and Easy! Despite its gourmet appeal, this sandwich is surprisingly simple to whip up, especially if you have the vegan pesto and aioli ready or store-bought. Whether in a rush or taking it easy, it’s the perfect go-to for a quick lunch or snack that doesn't compromise quality or taste.
- It's healthy! With jackfruit and chickpeas as the base, you get a good dose of protein and fiber. Avocados bring in healthy fats, and tomatoes are full of vitamins and antioxidants.
Does This Really Taste Like Tuna?
Expectation management is key in the world of veganizing classic recipes or copycats. But I believe it's not an overstatement to say this vegan tuna mixture is darn close to the texture and flavor of actual whipped tuna.
If a tuna fish sandwich is what you're after, this plant-based version of the tunacado sandwich is likely to hit the spot. I bet my last avocado that if you serve this tuna in a sandwich to unsuspecting people, it might pass without a hitch.
Drop your thoughts in the comments. I'm eager to hear your take! Your taste-testing tales and culinary confessions are what I live for!
Ingredients
Here's what you'll need. For quantities, see the recipe card at the bottom of the post.
Here's what you'll need for the 'tuna'. It looks like a lot, but it comes together fast.
Here's what you'll need to assemble the tunacado sandwich.
Ingredient Notes
- Bread - Joe & The Juice's Tunacado sandwich is famously served on their signature, freshly baked focaccia bread. It is really thin and toasted. If you want to mimic the tunacado, opt for vegan focaccia and use a panini press to achieve that perfectly thin and warm texture, using a light oil spray for crispness. Fear not if a panini press isn't at hand - any bread can rise to the occasion. I love it on toasted ciabatta, sourdough, or sandwich thins because they allow the delicious flavor of the fillings to stand out.
- Use Sunflower Seed Pesto, Pistachio Pesto, or store-bought vegan pesto (Trader Joe's has a good one).
- Use jalapeños or pickled sliced banana peppers.
- Nori is optional but highly recommended for a more authentic 'tuna' flavor. Substitute with kelp powder or dulce granules. These can be found at Whole Foods.
How To Make A Vegan Tunacado Sandwich
And now, for the visuals that always delight visual learners and Instagram-scrolling aficionados - it's the recipe in snapshots. For more details, see the recipe card at the bottom of the post.
Step 1: In a food processor, blend jackfruit, Old Bay, lemon juice, chickpeas, vegan mayo, nori, garlic powder, onion powder, and cayenne until smooth.
Step 2: Scrape down the sides when necessary. Then, add red onion, capers, and celery, pulsing to keep some chunks.
Step 3: If you are not using store-bought, prepare an easy vegan chipotle aioli and sunflower seed pesto for the sandwich.
Step 4: Assemble sandwiches with the pesto, avocado, tomato, tuna mixture, spicy chipotle aioli, and jalapenos or banana peppers. Cut and serve with hot sauce.
Top Tips
- Despite tossing the onions and celery into the food processor, you'll want to give them a fine chop first to ensure they don't dominate the dish. The idea is to pulse them just enough to integrate without turning them into the main act, so starting with smaller pieces is key.
- Optional: Toast bread in a greased panini press to get it thin and crispy, like the Joe & the Juice sandwich. Otherwise, use a regular toaster.
- Part of this sandwich's charm is the play between the toasty warm bread and the creamy, cool filling, so I recommend serving immediately.
- Aim for a super smooth tuna blend - adjust the mayo to get it right in terms of spreadability. If it's not looking whipped, a bit more mayo and a few more pulses should do the trick.
- Whip up the vegan pesto, chipotle aioli, and tuna mix in advance if you like.
- Make the tuna mixture for meal prep. It keeps well all week in an air-tight container.
Serving Suggestions
Consider pairing your sandwich with these serving suggestions that complement its flavors and textures:
- Crisp Pickles: A classic side that adds a crunchy texture and tangy flavor, cutting through the richness of the tuna. Go for dill pickles for a traditional taste or sweet pickles for a bit of contrast.
- Salted Potato Chips: Potato chips' crispy, salty goodness adds a satisfying crunch.
- Vegan Coleslaw: Offering a creamy and crunchy texture, this Classic Vegan Coleslaw Recipe is a fantastic side that adds a refreshing touch.
- Vegetable Chips: For a healthier twist, vegetable chips made from sweet potatoes, beets, or kale can offer a colorful and nutritious side.
- Fries: Try these Delicious Air-Fryer Fries air fryer fries or Baked Vegan Panko-Crusted Zucchini Fries.
- Garden Salad: A light and fresh garden salad with a vinaigrette dressing or Classic French Salad Dressing perfectly accompanies a tuna sandwich.
Variations
- The tunacado isn't just for sandwiches. Serve the 'tuna' mixture and all the other ingredients on a bed of mixed greens with a drizzle of olive oil and lemon juice.
- Or serve the tuna mixture with some crackers as a delicious tuna dip.
- Spread the mix on a tortilla, add some lettuce, tomatoes, and whatever else you fancy, then roll it up for a quick and easy meal.
Frequently Asked Questions
The ingredients for the 'tuna', sunflower pesto, and vegan chipotle aioli are all gluten-free. Just make sure the bread you buy is labeled gluten-free.
When stored properly in an airtight container, the tunacado mixture can last 4-5 days in the fridge. The sandwich is best enjoyed fresh to maintain the best texture and flavor of the bread and avocado.
No, not at all. Make sure to rinse the brine off really well for optimal flavor.
Since we aim to replicate the airy texture of Joe & The Juice's Tunacado, using jackfruit for "tuna" salad is a strategic choice. Jackfruit, along with the chickpeas, can be whipped into a perfect soft texture. Though its flavor is subtle, it's all about texture here. No worries if jackfruit doesn't tickle your fancy or isn't available! I think chickpeas can still get you close to that fluffy goal with enough mayo.
More Delicious Vegan Sandwiches and Wraps
What did you think?
Got a minute? Dive into the comments and rate this recipe to let me know how it turned out for you. Was it a hit? Any twists you added? I want to know if my directions were any good or if you plan to make it. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
PrintRecipe
Vegan Tunacado Sandwich
- Total Time: 10 minutes
- Yield: 8 sandwiches 1x
- Diet: Vegan
Description
This vegan tunacado sandwich is a flavor bomb, combining a vegan tuna mixture with creamy avocado, zesty vegan pesto, fresh tomatoes, and a spicy vegan chipotle aioli for a deliciously nutritious sandwich. It's the perfect quick fix for lunch or a snack, easy to whip up, and a total crowd-pleaser.
Ingredients
For the 'Tuna'
- 1 can (20 oz) young green jackfruit in water or brine, drained and rinsed
- 2 teaspoons of Old Bay Seasoning
- 1 tablespoon of lemon juice (½ lemon)
- 1 can (15 oz) chickpeas, drained and rinsed
- ¼ cup vegan mayonnaise
- 1 teaspoon crumbled nori* (optional, for a seafood flavor) (alternatively, use kelp powder or dulce granules)
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon cayenne pepper
- ⅛ teaspoon salt**
- ⅛ teaspoon black pepper
- ½ cup finely chopped red onion (~50 grams)
- ½ cup or 2 stalks of celery, finely chopped (~50 grams)
- 1 tablespoon capers, drained
For the Sandwich
- sourdough slices or any bread
- batch of sunflower seed pesto or store-bought vegan pesto (Trader Joe's has a good one)
- batch of vegan chipotle aioli or store-bought
- tomatoes, sliced
- avocado, sliced
- hot sauce
- sliced jalapeños or pickled sliced banana peppers
Instructions
- Prepare the Jackfruit: Rinse and drain the jackfruit to remove the briny flavor. Dry in a towel and remove as much excess moisture as possible by ringing the towel over the sink.
- Combine the Ingredients: In a food process, add the jackfruit, Old Bay Seasoning, lemon juice, chickpeas, vegan mayonnaise, crumbled nori sheet, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Process until smooth, stopping when necessary to scrape down the sides. Remove the lid and add chopped red onion, capers, and celery. Pulse to only barely combine ingredients. We want some chunky parts in there.
- Adjust Seasonings: Taste the mixture and adjust the seasonings as needed. You might want a bit more lemon for brightness or an extra dollop of vegan mayonnaise for creaminess.
- Chill Before Using: This is optional but the 'tuna' tastes even better when chilled. Cover and refrigerate for at least 30 minutes before serving.
- Make Pesto: After preparing the tuna filling, make the easy 5-minute chipotle sauce and sunflower pesto. This is an optional step because you can use store-bought options.
- Prepare Bread: For bread as thin as Joe & The Juice's, flatten and toast it in a greased panini press. If you prefer, toast your bread in a toaster.
- Assemble Sandwich: Add a layer of pesto, then avocado, tomato, and tuna on one side of the bread. Add chipotle mayo on the other slice of bread, top with jalapenos or banana peppers, and close the sandwich shut.
- Serve: Cut in half and enjoy with your favorite hot sauce.
Notes
*When using nori, I cut about 4-inch square from a nori sheet to use in this dish. Adjust according to how much of an ocean flavor you want.
**I'm a fan of a saltier tuna salad. For those sensitive to salt, remember Old Bay Seasoning includes salt, so you might skip adding extra. The salt adds an 'ocean' vibe, and it's balanced out by the other ingredients in the sandwich, making it less intense than on its own.
Trader Joe's sells a delicious vegan pesto if you don't want to make a homemade version.
Despite tossing the onions and celery into the food processor, you'll want to give them a fine chop first to ensure they don't dominate the dish. The idea is to pulse them just enough to integrate without turning them into the main act, so starting with smaller pieces is key.
While any bread will work in this recipe, Joe & The Juice's Tunacado is served on thin, toasted focaccia. For a vegan version, use vegan focaccia and press in a panini press with oil spray for that crisp, thin texture. If you don't have a press, use a regular toaster.
Thicker breads like ciabatta or sourdough also work beautifully, but presliced Sandwich Thins from Oroweat are 100% whole wheat, very thin, and very delicious. (It is the bread used in the picture accompanying this recipe card)
Pressing the entire sandwich in a panini press is an option, but one charm of this sandwich lies in the contrast of warm bread with cool, chilled fillings. I prefer to use the press solely to press the bread, ensuring that delightful temperature contrast.
The nutritional information provided is approximate. The estimate of 8 sandwiches from the tuna mixture is based on the bread size and quantity typically used by my family. Use an app like Cronometer to get more accurate nutrition information for the quantity and products used.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Lunch, Dinner, Main Course
- Method: food processor
- Cuisine: American
Nutrition
- Serving Size: ½ cup
- Calories: 525
- Sugar: 7.4 g
- Sodium: 1064.8 mg
- Fat: 13.6 g
- Carbohydrates: 83.5 g
- Protein: 19.4 g
- Cholesterol: 0 mg
Sebastian says
If you like the original, this doesn not disappoint and your non-vegan friends will not be able to tell the difference 🙂 🙂 🙂
Regi Pearce says
Thanks so much Seb! Glad you went on the site and tried these!