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Categories:Viewed: 32 - Published at: 6 months ago
Ingredients
- 12 ounces tuna in olive oil, drained
- 3 tablespoons capers, drained
- 13 cup good quality mayonnaise (to taste)
- 2 tablespoons fresh lemon juice (to taste)
- 34 cup olive tapenade (see my recipe)
- 4 large bagels (I use Everything bagels)
- 4 slices swiss cheese
- 4 slices red onions, thinly sliced
Method
- Slice the bagel.
- Place at least 2 tablespoons of the tapenade on each bagel slice, spreading it to the edges.
- You may need a little more or less.
- You want to really cover the bagel, this will keep it from becoming soggy.
- Mix the tuna, capers, lemon juice and mayo, breaking up the large pieces of tuna.
- Put about 1/4 of the tuna salad on the bottom slice of the bagel.
- Put a few slices of onion, if desired on top of the tuna.
- Top with a slice of Swiss cheese or another cheese if you prefer, or leave it off.
- Cover with the bagel top and press down.
- Wrap tightly with plastic wrap and refrigerate for a few hours to let the flavors meld.
- Can be made 24 hours in advance.
