Avocado, Tuna & Pickled Red Onion Toast
Avocado Toast adapted from Cooking Light magazine Pickled Red Onions from A Farmgirl's Dabbles blog
Author: Kiyo Miller
Serves: 2
Ingredients
- For the pickled onions:
- ½ large red onion, thinly sliced
- ½ cup apple cider vinegar
- ¼ cup red wine vinegar
- ⅛ cup granulated sugar
- ½ teaspoon kosher salt
- pinch of allspice
- pinch of red pepper flakes
- For the avocado toast:
- 1 large ripe avocado, sliced
- 2 large pieces country sourdough bread or 4 pieces whole wheat bread
- 1 tablespoon Vegenaise (or regular mayonnaise)
- Maldon sea salt or other flaky salt
- freshly ground black pepper
- 1 (4 ounce) can tuna in olive oil (Ortiz recommended)
- 1 tablespoon fresh flat-leaf parsley torn into pieces
- 2 tablespoons sliced almonds, toasted
- 2 tablespoons pitted Castelvetrano olives, coarsely chopped
Preparation
- Place onions in a small bowl. Bring vinegars, sugar and salt to a gentle boil, stirring to dissolve sugar. Remove from the heat and add the allspice and red pepper flakes. Pour vinegar mixture over the onions and let cool completely. Store in a jar in the refrigerator until ready to use.
- Toast bread until nicely browned. Spread Vegenaise over the toasts. Divide avocado slices between the toast and mash gently with a fork. Season with salt and pepper. Top evenly with tuna, pickled onions, parsley, almonds, and olives.Season again with salt and pepper. Serve right away.
Recipe by My Lilikoi Kitchen at https://www.mylilikoikitchen.com/2018/05/04/avocado-tuna-pickled-red-onion-toast/