Tuna Salad Sandwich Perfected

Unfortunately, my photography is not as perfect as my sandwich, but you get the idea.

2 oz quality tuna (imported in olive oil)
1 t. mayo (just for looks)
1 t salt-packed capers, rinsed
1 scoop pickled onions -- see recipe below
1 t. chopped parsley

mix it all together and eat it on not-too-sour sourdough.

Pickled onions: (from the Zuni Cafe cookbook, mostly)
12oz small young red onions, sliced thin
1 cup water
1 cup vinegar
any spices you want (I used pink peppercorns, black peppercorns, 2 cloves, and 3 bay leaves)

Bring the water and spices to a boil. Throw in sliced onions. Cook for one minute. Transfer to jar and let cool. Refrigerate. They're good as soon as they cool...and just get better
the longer you keep them.