Tuna on Rye with Pickled Onions and Avocado - Bumble Bee Seafood
Printable Tuna on Rye with Pickled Onions and Avocado Prep Time: 25 mins | 1 Serving Tuna salad on rye is right up there with the reuben and Cel-Ray soda in
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Cooking tools:
- Airtight container
- Mason jar
- Saucepan
- Stove
- Fork
- Measuring cup
- Measuring spoon
- Mixing bowl
- Spoon
- Cutting board
- Chef's knife
- Can opener
- Toaster
- Plate
- Refrigerator
Ingredients
- 1 red onion, thinly sliced
- 1 cup distilled white vinegar
- 1 teaspoon fine sea salt or table salt
- 1 teaspoon sugar
- One 5oz can Bumble BeeⓇ Solid White Albacore Tuna in Water, drained
- ¼ cup mayonnaise
- ¼ cup finely diced celery
- 2 teaspoons dill pickle relish
- 2 teaspoons minced fresh dill
- 1 teaspoon stone-ground or spicy brown mustard
- ¼ teaspoon black pepper
- ½ garlic clove, minced or pressed
- Fine sea salt or table salt to taste
- 2 slices Jewish rye sandwich bread, lightly toasted
- 1 leaf butter lettuce, romaine, or green leaf lettuce
- ½ small firm-ripe avocado, pitted and sliced
- 2 kosher dill pickle spears
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