Tuna, Avocado, and Pickled Onion Sandwich

From Cooking Light

This sandwich is all about healthy fats, with omega-3 fatty acids in the tuna and monounsaturated fat in the avocado. The first boosts brain function; the second is great for heart health. Tuna and avocado also happen to taste delicious together, along with pickled onion, roasted almonds, and briny, pea-green Castelvetrano olives. You’ll want a sturdy loaf of sourdough to support the filling; be sure to buy from the bakery section of the supermarket.

Active Time

10 Mins

Total Time

15 Mins

Yield

Serves 4 (serving size: 1 sandwich)

Ingredients

• 3/4 cup thinly sliced red onion
• 2/3 cup apple cider vinegar
• 1/4 cup water
• 1 teaspoon sugar
• 2 ripe peeled avocados, sliced
• 4 (1 1/2-oz.) whole-wheat sourdough bread slices, toasted
• 1/2 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper, divided
• 1 (4-oz.) can albacore tuna in water, drained
• 1/2 cup fresh flat-leaf parsley leaves
• 2 tablespoons chopped roasted unsalted almonds
• 2 tablespoons chopped pitted Castelvetrano olives

 

How to Make It

Step 1

Bring onion, vinegar, 1/4 cup water, and sugar to a boil in a small saucepan over medium-high. Remove pan from heat; let stand 5 minutes. Drain.

Step 2

Divide the avocado slices evenly among bread slices; mash with a fork. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Top evenly with tuna, onions, parsley, almonds, and olives. Sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. 

 

 

More from Cooking Light:

• These Grilled Lamb and Feta Pita Sandwiches Have Less Than 300 Calories
• Get Your Veg On With Cauliflower Po’boy Sandwiches