Makes 2 sandwiches
Does a tuna bagel deserve a spot in a cookbook? Why yes, yes, it does. I’ll never forget how my DMs BLEW. UP. when I posted an Instagram story about my favorite way to prepare tuna. Personally, I could eat a tuna sandwich every single day, but who knew so many of you felt the same?! This, then, is a love letter to all the tuna lovers out there. A little sweet, a little tangy.
2 (6-ounce) cans solid albacore tuna packed in water, drained well
¼ cup mayonnaise
2 tablespoons pickle relish
2 teaspoons yellow mustard
2 teaspoons freshly squeezed lemon juice
1 scallion (white and green parts), chopped
¼ cup finely diced celery
2 tablespoons Craisins (trust me!), chopped
Kosher salt and freshly ground black pepper to taste
2 bagels of your choice
Honey mustard, sliced red bell pepper, thinly sliced red onion, iceberg lettuce, and potato chips, for serving
1 In a medium bowl, and using gloves, mush the tuna with your fingers so it’s well mashed. Add the mayonnaise, pickle relish, mustard, lemon juice, scallion, celery, Craisins, salt, and pepper. Mix with a spoon until the ingredients are incorporated.
2 Cut the bagels in half and spread both sides with honey mustard. Spread the tuna over one side of each bagel and top with bell pepper, onion, and lettuce. Place the other half of the bagel on top, cut in half, and serve with chips.
If you don’t have honey mustard, you can make your own by combining 2 tablespoons honey, 1 tablespoon whole-grain mustard, and 1 tablespoon Dijon mustard.