Tunacado-Inspired Crostini with Tuna, Avocado & Pesto

Some of the best recipes come from happy accidents in the kitchen – or from viral sandwich trends that get your tastebuds buzzing. That’s exactly how this Tunacado-inspired crostini was born. Inspired by the now-iconic sandwich from Joe & The Juice, this crostini version takes the same flavor magic – tuna, avocado, pesto, tomato – and transforms it into an elegant, shareable bite that’s perfect for brunch, lunch, or as an appetizer that’ll have everyone asking for the recipe.

I first tried the famous Tunacado during a weekend trip to Chicago. After hearing about it nonstop online, I had to see what the fuss was about. And let me tell you – it lived up to the hype. The creamy avocado and punchy tuna salad layered with herby pesto and juicy tomato? Unbelievable. But I didn’t want to just recreate it – I wanted to make it my own. A bit lighter, more rustic, and with that satisfying crostini crunch.

So here it is: my version of the viral Tunacado toast, served open-faced and snackable.

Whether you’re hosting brunch, craving a quick lunch, or looking for an elevated way to enjoy canned tuna, this recipe checks all the boxes – and then some.

Why You’ll Love This Tunacado Crostini

• It’s fast – ready in just 15 minutes from start to finish.
• High protein + healthy fats – thanks to tuna, avocado, and Parmesan.
• No cooking skills needed – just mix, toast, and layer.
• Great for entertaining – these crostini are crowd-pleasers and super cute on a platter.
• Budget-friendly – uses canned tuna and a baguette you probably already have on hand.
• Customizable – make it gluten-free, dairy-free, or spicy with simple swaps.

Ingredient Spotlight

Let’s take a closer look at what makes this tuna avocado appetizer so delicious and satisfying:

Baguette

Thinly sliced baguette rounds create the ideal base for your crostini. Crisp on the outside, soft on the inside, and perfect for holding all those layered toppings.

Canned Tuna

Canned tuna in water keeps the dish light and protein-packed. Choose a solid, good-quality tuna for best flavor and texture. It’s one of the easiest pantry proteins, and this is a fantastic tuna appetizer idea to upgrade it.

Parmesan Cheese

Adds a salty, nutty richness to the tuna salad and helps it feel a bit more gourmet. Feel free to swap in Pecorino Romano for a sharper twist.

Chives

Fresh and mild, chopped chives bring a gentle onion flavor to the tuna salad and brighten the whole dish.

Mayonnaise

Mayo binds everything together for that creamy, smooth tuna salad texture. For a healthier take, Greek yogurt works too.

Pesto

The key flavor base! Pesto adds herby depth and a little garlic edge. Homemade or store-bought both work beautifully.

Avocado

Creamy, buttery, and full of heart-healthy fats. It balances the saltiness of the tuna salad perfectly and gives you that iconic Tunacado texture.

Tomato

Fresh tomato slices add juiciness and a touch of sweetness. Look for ripe but firm tomatoes for easier slicing and assembling.

Dried Herbs

A sprinkle of dried basil or oregano finishes the crostini and ties all the flavors together.

How to Make Tunacado Crostini

This recipe is so simple, and it’s all about layering flavors and textures just right. Here’s how to do it:

1. Make the Tuna Salad

Drain the tuna and flake it into a bowl. Add grated Parmesan, chopped chives, and mayonnaise. Season with salt and pepper to taste. Mix until creamy and well combined.

2. Toast the Baguette

Slice your baguette into thin rounds and toast them in a pan, oven, or toaster until golden and crisp. You want a nice crunch to hold the toppings without getting soggy.

3. Assemble the Crostini

Spread a layer of pesto on each toasted baguette slice. Top with avocado slices, a spoonful of the tuna salad, and one thin slice of tomato.

4. Finish with Herbs

Sprinkle a pinch of dried basil or oregano on top, and you’re ready to serve!

Tips & Variations

• Add heat: a dash of chili flakes or sriracha mayo gives this a spicy kick.
• Make it dairy-free: use a dairy-free pesto and skip the Parmesan.
• Gluten-free option: use gluten-free baguette or crackers.
• Party prep tip: make the tuna salad a day ahead and assemble just before serving.
• Lemon twist: a squeeze of fresh lemon over the avocado adds brightness.

What to Serve with Tunacado Crostini

If you’re making these for brunch or a light lunch, here are a few pairing ideas:

• A crisp green salad with lemon vinaigrette
• Sparkling water with lime or a citrusy white wine
• Roasted vegetable side like asparagus or zucchini ribbons
• Soup and toast combo (try it with tomato basil soup!)

A Little Story from My Kitchen

This recipe is especially close to my heart because it came from a craving and a little curiosity. I love those moments where food trends meet real kitchen creativity. The first time I made this crostini version, I served it for lunch with a friend and we both ended up hovering over the tray, sneaking “just one more” bite. It’s that kind of snack – irresistible, a little messy, and packed with good stuff.

I also love how it takes something as humble as canned tuna and baguette and turns it into something bright and brunch-worthy. It’s become part of my regular rotation, and I hope it becomes a go-to in yours too.