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.