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Prep Time: 10 Minutes Cook Time: 3 Minutes |
Ready In: 13 Minutes Servings: 4 |
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Courtesy of Tyler Florence. Please note: I have made edits to this recipe and changed the servings to 4 to reflect the great suggestions made in the first 2 reviews. Ingredients:
2 (6 ounce) cans canned tuna, packed in water, drained |
1/4 cup mayonnaise (to taste) |
4 cornichons, chopped |
1 tablespoon fresh dill, chopped |
1 tablespoon fresh tarragon leaves, chopped |
1 tablespoon fresh parsley, chopped |
2 tablespoons capers, drained |
1 lemon, juice of |
kosher salt |
fresh ground black pepper |
1/4 cup extra virgin olive oil (to taste) |
2 everything bagels, sliced and toasted |
1/4 cup cream cheese |
1/2 red onion, thinly sliced |
1 tomato, sliced (vine-ripened) |
1/2-1 seedless cucumber, sliced |
4 leaves bibb lettuce |
Directions:
1. Begin with the tuna salad. Combine ingredients in a large mixing bowl and stir to combine.
2. Taste and adjust seasoning with salt and pepper.
3. Take cut bagels and toast under a hot broiler until golden brown.
4. While still hot, smear the cut side of each bagel with the cream cheese.
5. Layer each half with red onion, tomato, cucumber and lettuce.
6. Top with a scoop of the tuna salad and serve.
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