Bumblebee Tuna On Rye Pickled Onions & Avocado
Created by Dee Ben on September 22, 2025
- Servings: 1
- Prep Time: 2h
- Cook Time: 5m
- Recipe #45210
Ingredients
- 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
How to Make
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Step 1: Onions: In a heatproof container add the onions.
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Step 2: In a small saucepan, combine vinegar, salt, and sugar and bring to a boil over high heat.
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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.
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Step 4: If desired, you may make these pickled onions up to 1 week in advance.
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Step 5: Store them tightly covered and refrigerated.
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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.
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Step 7: Taste and add salt if needed.
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Step 8: Lay 1 piece rye bread on a cutting board and top with lettuce.
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Step 9: Pile the tuna salad on top.
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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.
Nutritional Facts
- 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