Bumblebee Tuna On Rye Pickled Onions & Avocado
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Original is 1 serving
Ingredients
- Pickled Onions
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- Tuna salad
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- To Serve
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Nutritional
- Serving Size: 1 (1033 g)
- Calories 2409
- Total Fat - 217.2 g
- Saturated Fat - 122.5 g
- Cholesterol - 627.9 mg
- Sodium - 6383.2 mg
- Total Carbohydrate - 71.7 g
- Dietary Fiber - 10.9 g
- Sugars - 11.1 g
- Protein - 47.6 g
- Calcium - 330.4 mg
- Iron - 7.8 mg
- Vitamin C - 12.3 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Onions: In a heatproof container add the onions.
Step 2
In a small saucepan, combine vinegar, salt, and sugar and bring to a boil over high heat.
Step 3
Pour over the onions and use a fork to press onions down so they are submerged beneath the brine. Let sit until cooled to room temperature.
Step 4
If desired, you may make these pickled onions up to 1 week in advance.
Step 5
Store them tightly covered and refrigerated.
Step 6
Sandwich: In a medium bowl, stir together tuna, mayonnaise, celery, relish, dill, mustard, pepper, garlic, and 1 teaspoon of the pickle brine from the red onions.
Step 7
Taste and add salt if needed.
Step 8
Lay 1 piece rye bread on a cutting board and top with lettuce.
Step 9
Pile the tuna salad on top.
Step 10
Top generously with pickled onions, then avocado slices, and set the second piece of bread on top. Serve with pickle spears on the side.
Tips
No special items needed.
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