Tuna Salad Bagel Sandwich

Name: Tuna Salad Bagel Sandwich
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: american
Ingredients: 350 g canned tuna (in water, drained); 2 pcs celery (stalks, finely diced); 0.25 cup red onion (finely chopped); 0.33 cup mayonnaise; 1 tbsp lemon juice (freshly squeezed); 1 tsp dijon mustard; 1 pinch black pepper (freshly ground); 1 pinch salt; 4 pcs everything bagel (sliced in half); 4 pcs lettuce (large leaves); 1 pcs tomato (medium, sliced into 8 rounds)

RATING

4.4/5(68)

TASTE SCORE

8/10

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.

PREP

10m

COOK

SERVES

1 PIECE

517 cal

SERVINGS

METHOD · 5 STEPS

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.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Drain the tuna very thoroughly and press it with a fork to remove extra liquid, or your salad will be watery.
2
Chill the mixed tuna salad for 15 minutes before assembling to let the flavors meld and firm up the texture.
3
For extra crunch, add a small handful of chopped walnuts or diced apple to the tuna mixture.
4
Toast the bagel halves lightly before building the sandwich to prevent sogginess and add a warm, crisp bite.
5
Make the tuna salad up to 2 days ahead and store it in an airtight container in the fridge — just stir before using.
6
Use a serrated knife to slice the assembled sandwich cleanly without squishing the filling out.

RECIPE VARIATIONS

Adapt it for your goals.

low oil / light mayo

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 protein

High-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 free