Tucked off Herndon Ave in Fresno, a no fuss burger spot keeps stirring up conversation with a surprising star. The tuna sandwich at Colorado Grill quietly steals the show from patties and fries, and regulars are not shy about saying so.
You get crisp edges, soft bread, and that savory kick that lingers long after lunch. Here is how it outshines everything around it, plus what to order and how to time your visit.
Smart add ons that actually help
Less is more here. A lean stack of tomato, shredded lettuce, and a pickle slice brightens the tuna without drowning it. Banana peppers add snap if you want heat without heaviness.
Mustard works in microdoses, sharpening the finish.
Skip extra mayo because the tuna is already creamy. Jalapenos are great when you need a late afternoon wake up.
Always ask the team to keep things balanced. They are quick and friendly, but precise if you give simple cues. You will taste the difference in every bite.
Choosing the right bread and toast
Texture makes or breaks tuna. Ask for a medium toast with edges just turning amber. Too dark and the tuna dries, too pale and you miss the contrast.
Request a light butter swipe on the grill for a gentle sizzle.
The butter perfumes the crumb without greasing your fingers. It also seals moisture so every bite stays tender.
If you like heft, ask for thicker slices. For quick lunches, thinner bread eats cleaner. Either way, a focused toast gives that signature shatter you will chase.
Why the tuna keeps winning
Secrets are not flashy here, they are toasted. The tuna arrives warm, balanced with a gentle tang and just enough crunch from celery and pickles. You taste clean seasoning, not mayo overload.
Ask for a firm toast and a light press on the grill.
That crisp shell locks in steam so the middle stays creamy. Add tomato and lettuce only if you want extra texture.
Skip heavy sauces that cloud flavors. A small smear of mustard sharpens everything. It is the bite you remember after the fries fade.
Timing your visit like a regular
Peak hours stack up fast from 12 to 1 and again around 6 to 7. If you can, slide in at 11 right after the doors open. The grill is fresh, and orders fly.
Weekdays at 2 are calm, with easy parking in the front lot.
Fridays get lively, but the crew keeps lines moving. Call ahead if your lunch break is tight.
Remember the hours run to 9 most days. Sundays start at 11. You get consistency without surprises.
What to pair with the tuna
Fries come hot, lightly salted, and ready for dipping. A side of jalapeno ranch brings a gentle spark that pairs well with tuna. If you prefer lighter, grab a side salad and keep the dressing on the side.
For drinks, a cold soda cuts richness, but iced tea lets the tuna lead. Ask for extra napkins since that crisp toast can flake. You will not regret it.
Craving more crunch? Split an order of onion rings with a friend. The tray still feels balanced and satisfying.
Comparing to the burgers
Burgers here are legit, juicy, and fairly priced, which makes the tuna stand out even more. It brings clarity instead of heft, a clean finish instead of lingering grease. You leave energized, not sleepy.
If you are burger loyal, think of the tuna as a reset day. It scratches the comfort itch without the heavy crash. Texture and seasoning do the lifting.
Order a small burger for sharing if curiosity hits. Side by side, the tuna still takes the crown. That says a lot in a burger house.
Insider ordering tips at the counter
Keep your order crisp and specific. Say tuna sandwich, medium toast, light press, mustard thin, tomatoes and pickles only. The team appreciates clear cues and gets it perfect.
Ask for fries dropped fresh if timing allows. It adds a minute but rewards you with peak crunch.
Pay attention to name callouts so your food stays hot.
If you are new, mention it. Staff often suggest small tweaks that match your taste. You will feel like a regular by next week.