Inspired by the viral sandwich from Joe & the Juice, we put our twist on the popular tuna-avocado sandwich. Adding chili crisp to the pesto adds delicious flavor, while processing the tuna with avocado creates a wonderfully creamy spread. These sandwiches are packed with texture and flavor, and will quickly make their way into your weekly lunch rotation., January 2023


Credit: Photographer: Fred Hardy, Food Stylist: Karen Rankin, Prop Stylist: Josh Hoggle

Recipe Summary

25 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • Place tuna, mayonnaise, lemon juice, salt and half of the chopped avocado in a food processor; process on High, scraping down the sides of the bowl as needed, until smooth and fluffy, about 1 minute. Stir in pepper. Transfer to a medium bowl; cover with plastic wrap and refrigerate until ready to use.

  • Wash and dry the food processor bowl. Add pesto, chili crisp and the remaining half of the chopped avocado; process on High until smooth and creamy. Transfer to a small bowl.

  • Arrange toast on a work surface. Spread 1 tablespoon of the pesto mixture on each slice. Spread 1/2 cup of the tuna mixture on each of 4 slices over the pesto layer. Evenly layer sliced avocado, tomato slices and lettuce on top of the tuna mixture; top with the remaining toast slices, pesto-side down. Cut the sandwiches into halves.

To make ahead

Refrigerate tuna spread (Step 1) in an airtight container for up to 4 days.

Refrigerate pesto (Step 2) in an airtight container with a layer of plastic wrap to keep the color fresh for up to 4 days.

Nutrition Facts

1 sandwich
653 calories; protein 35g; carbohydrates 44g; dietary fiber 16g; sugars 9g; fat 40g; saturated fat 6g; mono fat 17g; poly fat 7g; cholesterol 35mg; vitamin a iu 2041IU; vitamin b3 niacin 17mg; vitamin b12 3mcg; vitamin c 35mg; vitamin d iu 1IU; vitamin e iu 10IU; folate 183mg; vitamin k 68mg; sodium 709mg; calcium 137mg; chromium 1mcg; iron 4mg; magnesium 120mg; phosphorus 363mg; potassium 1329mg; zinc 3mg; omega 3 fatty acid 1g; omega 6 fatty acid 4g; niacin equivalents 23mg; selenium 86mcg.