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Bumblebee Tuna On Rye Pickled Onions & Avocado

Here's how you make Bumblebee Tuna On Rye Pickled Onions & Avocado
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  • Servings: 1
  • Prep: 2h
  • Cook: 5m
    • The following recipe serves 1 people.

Ingredients

The ingredients are:
  • Pickled Onions
  • 1 cup red onion, thinly sliced
  • 1 cup white vinegar, distilled
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • Tuna salad
  • 5 ounces albacore tuna in water, white, drained (1 can)
  • 1/4 cup mayonnaise
  • 1/4 cup celery, finely diced
  • 2 teaspoons dill pickle relish
  • 2 teaspoons dill, fresh, minced
  • 1 teaspoon spicy brown mustard
  • 1/4 teaspoon black pepper
  • 1/2 garlic clove, minced
  • To Serve
  • 2 ounces rye sandwich bread, Jewish, lightly toasted
  • 1 leaf butter lettuce
  • 1/2 cup avocado, sliced
  • 2 kosher dill pickle spears
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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