Toasted Tuna Bagel with Cucumber & Dressed Salad
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Built by the community using Tuna, bagel, mixed leaf salad, cucumber, mayonnaise, butter
A satisfying, deli-style open bagel loaded with creamy, seasoned tuna mayo, topped with crisp cucumber, and served alongside a lightly dressed mixed leaf salad. Quick to throw together and genuinely delicious.
Cooking Ability Level
Prep
10 mins
Cook
5 mins
Serves
2
Difficulty
Easy
Budget
Cheap
Calories
520
Ingredients
- 2 bagels, halved
- 2 tins (approximately 320g drained) tuna in spring water or brine, drained well
- 4 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
- ½ cucumber, thinly sliced
- 80g mixed leaf salad
- 1 tablespoon olive oil
- 1 teaspoon white wine vinegar
- 1 teaspoon honey
- Butter, for spreading
1. For the tuna mayo: Drain the tuna thoroughly and tip into a bowl. Add the mayonnaise, lemon juice, and Dijon mustard. Season generously with salt and black pepper. Mix well until combined and creamy. Taste and adjust seasoning — it should be well-seasoned and punchy.
2. For the bagels: Slice the bagels in half and toast them until golden and crisp. While still warm, spread each cut side with a little butter.
3. For the salad dressing: In a small bowl or jar, whisk together the olive oil, white wine vinegar, and honey. Season with a pinch of salt and black pepper. Toss the mixed leaves gently in the dressing just before serving.
4. To assemble: Spoon a generous heap of tuna mayo onto each toasted bagel half. Lay the cucumber slices over the top, overlapping slightly. Serve open-faced alongside the dressed salad.
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Nutrition per Serving
520
Calories
38g
Protein
42g
Carbs
20g
Fat