I am a massive fan of the Danish cafe Joe and The Juice and am slightly obsessed with their Tunacado sandwich. So I try and copy them and make them at home. I can’t get their delicious crisp rye bread here as they don’t sell it in the UK so I either use thinly sliced toasted rye bread or sourdough crackers from Peters Yard… but standard sourdough bread is fine. They are perfect with a freshly made juice for a saintly lunch or as canapés with drinks and Netflix.


Serves 2


Rye bread or crackers

1 Avocado

A few baby tomatoes

some basil leaves (or even better pesto, which isn’t dairy free)

1 tablespoon of Mayo

a small tin of tuna in spring water



Firstly chop the tomatoes into a fine dice and put into a bowl. Next chop the basil finely and add, or if using pesto add a teaspoon. Drain the tuna and add to the bowl with the mayonnaise and salt and pepper to taste. Mix up gently so as to not make too much of a mush.

Cut the avocado in half, remove the stone and the skin and slice into small slices or cubes. Toast the bread and put on a plate or if using crackers just put them on a plate or plates. Layer the tuna mixture on the bread or crackers and place the tuna on top with a sprinkle of chopped basil.

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