Serving size: 2



  • ⅓ cup Sistry's Jalapeno Cilantro
  • 2 tablespoons Sistry's Chili Chipotle
  • 2 cans albacore wild tuna
  • ⅓ cup mayonnaise
  • 1 tsp mustard
  • ½ red onion, chopped
  • 1 bunch cilantro, chopped
  • ½ lemon
  • 4 slices sourdough bread
  • 3 tablespoons pesto
  • ½ avocado
  • ½ tomato
  • 1 bunch dill, chopped
  • Salt and pepper to taste

This recipe features Sistry brand's Jalapeno Cilantro and Chili Chipotle sauces, which add a delicious kick of flavor to this tuna salad sandwich.



  1. In a food processor, combine the tuna, mayonnaise, and mustard. Pulse until the mixture is combined and slightly chunky.

  2. Add Sistry's Jalapeno Cilantro sauce, dill, cilantro, salt, black pepper, and the juice of half a lemon to the food processor. Pulse until the mixture is smooth and well combined.

  3. Taste the mixture and adjust the seasoning as needed with additional salt, pepper, or lemon juice.

  4. Toast the sourdough bread and spread Sistry's Chili Chipotle sauce on one side of the bread and add pesto on the other slice of bread.

  5. Add all the other toppings (avocado, onion, tomato).


Serve the Tunacado with a side of crispy sweet potato fries and a cold beer!

*You could use Greek yogurt instead of mayonnaise for a healthier option or substitute the sourdough bread for gluten-free bread to make the recipe gluten-free.