Joe and The Juice 'Tunacado' — a plant-based American recipe by BOSH!
Jump to recipeMore American recipes →More Lunch recipes →

Joe and The Juice 'Tunacado'

We are absolutely obsessed with this one. If you've ever been to Joe and The Juice and had their legendary Tunacado, you'll know exactly why we had to recreate it at home, plant-based and just as good. You've got creamy, punchy tuna filling loaded with sriracha heat, fresh parsley, and a hit of mustard, all piled into a toasted, buttery panini with ripe avocado. It's the kind of lunch that feels a bit fancy but comes together in 15 minutes flat. Make this today, seriously, you won't regret it.

Cook: 15 min
Serves 2

Before You Start

  • Large mixing bowl
  • Large frying pan

Ingredients

  • 1 red onion
  • 1 clove garlic
  • 5g parsley
  • 100g ready-to-eat plant-based tuna
  • 3 tbsp plant-based mayonnaise
  • 2 tsp Dijon mustard
  • 2 tsp Sriracha
  • pinch of Salt & pepper
  • plant-based butter
  • 2 large tomatoes
  • 1 large ripe avocado
  • 1 jar of good-quality plant-based green pesto
  • 2 panini bread loaves (with charred marks)

Method

1

Make the filling

  • Peel and very finely dice the red onion and garlic.
  • Finely chop the parsley.
  • Place the plant-based tuna into a large mixing bowl and add the mayo, mustard, diced onion, garlic, parsley, sriracha and a good pinch of salt and pepper.
  • Mix well until everything comes together.
2

Toast the bread

  • Place a large frying pan over a medium heat and add the plant-based butter.
  • Slice the panini loaves in half.
  • Once the butter has melted, add the bread (cut side down) and cook until golden brown.
  • Pushing each down to make them a bit thinner.
3

Prepare the rest of the ingredients

  • Slice the tomatoes and avocados into large circle pieces.
4

Assemble the sandwiches

  • Add a good dollop of the pesto onto the base of each toasted panini slice.
  • Use a spoon to even out.
  • Add a good dollop of the tuna mixture on top of each and even out using a spoon.
  • Top with sliced tomato before topping with the sliced avocado.
  • Finally, top with the final slice of bread, squeeze down and serve.

Tips & Variations

  • Get ripe avocado: This one really hinges on your avocado being perfectly ripe. Press it gently and it should give a little but not feel mushy. An underripe one will completely change the vibe of the whole sandwich.
  • Adjust the heat: We love a good sriracha kick but if you're making this for someone who's not into spice, just dial it back or swap it for a little sweet chilli sauce instead. Still delicious.
  • Toast properly: Don't rush the toasting step. Give the panini enough time in the pan so it gets genuinely golden and crispy on both sides. That texture contrast with the creamy filling is what makes it so good.

Why This Works

The trick here is getting the filling properly seasoned before it goes anywhere near the bread. Plant-based tuna can taste a little flat on its own, so the combo of mustard, sriracha, garlic, and a generous pinch of salt is what really brings it to life. And toasting the panini in plant-based butter rather than just chucking it in a toaster gives you that golden, crispy outside that makes every bite so much better.