Tuna Salad Bagel Sandwich
A creamy, crunchy tuna salad piled high on a chewy everything bagel. This classic deli-style sandwich comes together in just 10 minutes with pantry staples, making it the ultimate quick lunch or light dinner. The celery adds a fresh snap, while a squeeze of lemon brightens the rich tuna.
For 4 servings
- prep · ~1 min
Drain the tuna.
Open the cans of tuna and drain thoroughly in a colander. Press gently with a fork to remove excess water without mashing the tuna completely.
- prep · ~3 min
Dice the vegetables.
Finely dice the celery stalks into small, even pieces. Finely chop the red onion. Slice the tomato into 8 thin rounds.
- mix · ~2 min
Make the tuna salad.
1.Flake the drained tuna into a medium mixing bowl with a fork.2.Add the diced celery, chopped red onion, mayonnaise, lemon juice, and dijon mustard.3.Season with a pinch of salt and freshly ground black pepper.4.Mix everything together until well combined and creamy. - assemble · ~3 min
Assemble the bagel sandwiches.
1.Slice each everything bagel in half horizontally.2.Place a large lettuce leaf on the bottom half of each bagel.3.Spoon a generous mound of tuna salad onto the lettuce (about 1/4 of the mixture).4.Top with 2 slices of tomato.5.Close with the top half of the bagel. - serve · ~1 min
Slice and serve immediately.
Cut each sandwich in half with a sharp serrated knife and serve with a crisp pickle spear or potato chips on the side.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Drain the tuna very thoroughly and press it with a fork to remove extra liquid, or your salad will be watery.
- 2Chill the mixed tuna salad for 15 minutes before assembling to let the flavors meld and firm up the texture.
- 3For extra crunch, add a small handful of chopped walnuts or diced apple to the tuna mixture.
- 4Toast the bagel halves lightly before building the sandwich to prevent sogginess and add a warm, crisp bite.
- 5Make the tuna salad up to 2 days ahead and store it in an airtight container in the fridge — just stir before using.
- 6Use a serrated knife to slice the assembled sandwich cleanly without squishing the filling out.
Adapt it for your goals.
Low-oil / light mayo
Replace half the mayonnaise with Greek yogurt or plain skyr to cut calories and fat while adding a tangy creaminess that still binds the salad.
high proteinHigh-protein
Swap the bagel for a bed of mixed greens or a whole-wheat wrap, and add a quarter cup of cooked chickpeas to the tuna for extra fiber and plant protein.
dairy freeDairy-free
Use a vegan mayonnaise or mashed avocado instead of regular mayo — the avocado adds healthy fats and a silky texture without dairy.
spicy southwestSpicy southwest
Add 1/2 teaspoon of smoked paprika and a tablespoon of chopped pickled jalapeños to the tuna mix for a smoky, spicy kick.
Why this is on our healthy list.
Lean Protein Boost
Canned tuna in water provides high-quality, low-fat protein that supports muscle repair and keeps you full between meals.
Crunchy Vegetable Fiber
Celery and lettuce add dietary fiber and water content, promoting digestion and helping you feel satisfied with fewer calories.
Heart-Healthy Fats
Mayonnaise contains monounsaturated fats (especially if made with olive or avocado oil), which can support heart health when used in moderation.
Vitamin C from Lemon & Tomato
Fresh lemon juice and tomato slices supply a small but valuable dose of vitamin C, which aids iron absorption and immune function.
Frequently asked questions
Yes, but drain the oil well and expect a richer, moister salad. You may want to reduce the mayonnaise slightly to offset the extra oil.
