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Tonnato-cado Sandwich - Joe & the Juice Tunacado Sandwich Recipe

5 from 1 vote
If you have seen the viral Tunacado sandwich, consider this my take. Slightly elevating tuna salad to a cashew-cream based tonnato, this sandwich is salty and filling with the perfect crispy bread to accompany it. It's filling, wholesome, and just so so good.
Prep Time:15 minutes
Cook Time:12 minutes
Course: Main Course
Cuisine: American
Keyword: sandwich, tonnato, tuna, tuna salad
Servings: 2 servings

Equipment

  • 1 food processor
  • 1 small blender
  • 1 Baking sheet
  • 1 Skillet

Ingredients

  • 1/2 serving whole wheat focaccia, recipe linked here
  • 1/4 cup raw cashews
  • 1/2 cup packed fresh basil leaves
  • 3 tbsp olive oil
  • 3 tbsp white wine vinegar
  • 1/4 cup ice water
  • 1/2 tsp Diamond Crystal kosher salt use half this amount if using Morton's
  • 1 5 oz. can tuna packed in oil
  • 6 anchovy fillets
  • 2 sprigs fresh dill
  • 2 cloves garlic
  • 1/4 tsp red pepper flakes
  • 1 small lemon for juicing
  • 1/2 tsp Diamond Crystal kosher salt use half this amount if using Morton's
  • 1/2 large avocado sliced thinly

Optional ingredients

  • 4 tomato slices see notes

Instructions

  • First, soak the cashews in boiling hot water. Set aside while you prepare the rest of the recipe.
  • Cut the pieces of focaccia in half through the center, creating a "top" and "bottom" for your sandwich. Set aside.
  • In a small blender, add the basil, vinegar, olive oil, 1/2 tsp of salt and ice water. Blend until smooth and store in the fridge until ready to use.
  • Rinse out the same small blender. Drain the cashews and add them in. Add another 1/4 cup of cool water and a pinch of salt and blend until smooth. This is your cashew cream.
  • In a food processor, add the tuna (drain any excess oil from the can), the anchovies, the dill, garlic, red pepper flakes and 1/2 tsp of salt. Squeeze in the juice from the lemon. Pour in the cashew cream and pulse until the tuna is smooth and almost "whipped."
  • Set the oven to broil on high. Put the bread slices cut side up on a baking sheet and broil for 2-3 minutes or until crisp on the interior.
  • Slather both sides of the bread with the basil oil, then add sliced avocados on one side, and half of the tuna mixture on the other. Optional (and if they are in season!) add 2 slices of tomatoes to the avocado.
  • To get extra crispness, put a skillet on medium heat and "grill" the sandwich for 3 minutes on each side. This is optional, but so so good.
  • Serve warm!

Notes

**Notes on the tomato - I made this recipe in the dead of winter when no tomatoes looked amazing to me. This, of course, might not be true to your location. Since this recipe is originally made with two tomato slices, I encourage you to add some if you'd like to!