This tuna avocado sandwich has that bright deli counter feeling, but with a little more crunch and a lot more color.
The quick pickled red onion cuts through the creamy avocado and the albacore tuna in the best way.
Then the toasted almonds, Castelvetrano olives, parsley, and sourdough come in and make it feel like lunch got its act together.
It fits spring lunches, picnic plates, or any day when a regular tuna sandwich sounds fine but maybe a little too sleepy.
If tuna lunches are your thing, this would sit nicely beside Mixed Veggie Tuna Salad Sandwich, Tuna Rice Salad, Tuna Chickpea Salad, and Tuna White Bean Salad.
What Are Quick Pickled Onions?
Quick pickled onions are thin red onions warmed with vinegar, water, and sugar until they turn pink and tangy.
They are sharp enough to wake up the sandwich without making the whole thing taste like a jar of pickles.
What Goes On The Sandwich
How To Make Tuna, Avocado, and Pickled Onion Sandwich
1. Add red onion to the pan and Pour in apple cider vinegar
Place the thinly sliced red onion in a small saucepan and add the apple cider vinegar over the onion slices.
2. Add water
Pour in the water so the onions have enough liquid to soften.
3. Add sugar
Add the sugar to balance the vinegar.
4. Warm the onions
Bring the onion mixture to a boil, then take it off the heat and let the onions sit until they turn pink.
5. Slice avocado onto toast
Add avocado slices to the toasted sourdough.
6. Mash the avocado
Use a fork to mash the avocado across the toast so it covers the bread.
7. Season the avocado
Sprinkle the avocado with salt and black pepper.
8. Add albacore tuna
Add drained albacore tuna over the avocado.
9. Add almonds and olives
Sprinkle toasted almonds over the tuna, then add chopped Castelvetrano olives.
10. Add parsley and pickled onion
Add parsley, then drain the pickled red onion and pile it over the tuna.
11. Close and press
Place the top bread on the sandwich and press gently so the layers settle.
12. Cut and serve
Slice the sandwich so the avocado, tuna, parsley, olives, almonds, and pink onions show through the middle.
Why The Onion Matters
The onion keeps the sandwich from feeling too creamy or too soft.
That little vinegar bite makes the tuna and avocado taste cleaner, like the sandwich got a squeeze of sunshine without needing to brag about it.
Use Extra Pickled Onion Here
Extra pickled onion is good on salads, toast, grain bowls, tuna plates, and anything that needs a sharp pink little wake-up.
Keep it covered in the fridge and use clean utensils when you grab more.
Serving Mood
This sandwich is good for lunch with crunchy cucumber, chips, soup, or a small green salad.
It also works cut into halves for picnic food, as long as the bread is toasted well first.
Before You Make It
Do I have to toast the bread?
Yes, toast helps the bread stand up to the avocado and tuna.
Can the onions be made ahead?
Yes, the onions can be made ahead and kept cold until the sandwich is ready.
Why add almonds?
The almonds add crunch so the creamy avocado and tuna do not feel too soft.
Tuna Avocado Sandwich with Pickled Onion
This tuna avocado sandwich layers quick pickled red onions, creamy avocado, albacore tuna, toasted almonds, Castelvetrano olives, and parsley on toasted whole wheat sourdough. It is bright, crunchy, and lunch-ready.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 2 sandwiches
- Category: Main Course
- Method: Assembly, Stovetop
- Cuisine: American
- Diet: dairy free
Ingredients
- 3/4 cup thinly sliced red onion
- 2/3 cup apple cider vinegar
- 1/4 cup water
- 1 teaspoon sugar
- 2 avocados
- 4 slices whole wheat sourdough bread, toasted
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 1 can albacore tuna in water, drained
- 1/2 cup Italian parsley
- 2 tablespoons roasted unsalted almonds, chopped
- 2 tablespoons Castelvetrano olives, chopped
Instructions
1. Add the sliced red onion to a small saucepan.
2. Add apple cider vinegar, water, and sugar.
3. Bring the mixture to a boil over medium heat.
4. Remove the pan from the heat and let the onions stand for at least 5 minutes.
5. Toast the sourdough bread.
6. Slice the avocados and divide them over the toast.
7. Mash the avocado onto the toast with a fork.
8. Sprinkle with part of the salt and pepper.
9. Add the drained albacore tuna.
10. Add the toasted almonds.
11. Add the chopped Castelvetrano olives.
12. Add parsley.
13. Drain the pickled onions and add them over the tuna.
14. Add the remaining salt and pepper.
15. Close the sandwiches, press gently, and slice.
Notes
- Let the onions sit longer if you want a softer pickled onion.
- Drain the onions well before adding them to the sandwich.
- Toasting the bread helps it hold the avocado and tuna without getting too soft.
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