Yet another great lunch offering. The tuna salad can be put together the night before making it an easy fix the next day.
Tuna Everything Bagel
This simple recipe can be filling for two if you are using a normal sixed Everything Bagels. We try to use when preparing two halves, Thomas Bagel Thins. I was hesitate to use olive oil when first using this recipe but the flavor it imparts in undeniable. I have tried putting a bit more Mayo in the salad and that will make it a bit more creamy.
Ingredients
- 3 cups good quality canned tuna packed in water, drained
- 1/4 cup mayonnaise
- 4 cornichons chopped
- 2 tablespoons chopped fresh dill or 2 teaspoons dried
- 1 tablespoon chopped fresh tarragon leaves or 1 teaspoon dried
- 2 tablespoons freshly chopped parsley leaves
- 2 tablespoons capers drained
- 1 lemon juiced
- Kosher salt and freshly ground black pepper
- 1/4 to 1/2 cup extra-virgin olive oil or to taste
- 2 everything bagels sliced and toasted
- 1/4 cup cream cheese
- 1/2 red onion thinly sliced crescents
- 1 vine-ripened tomato sliced
- 1 seedless cucumber sliced
- 4 Bibb lettuce leaves or lettuce of your choice
Instructions
- Begin with the tuna salad. Combine ingredients in a large mixing bowl and stir to combine. Taste and adjust seasoning with salt and pepper.
- As mentioned, bagel thins work very nicely for a manageable severing. Walmart does carry these on occasion. Otherwise we like a good Panera Everything Bagel using just halve for one serving.
- Take cut bagels and toast under a hot broiler setting in your toaster oven until golden brown. While still hot smear the bottom with the cream cheese immediately. Top with a scoop of the tuna salad and then layer with red onion, tomato, cucumber and lettuce. Add the top half of the bagel and serve.
