You know how easy it is to turn a can of tuna into a great lunch, so why not use the trusty standby to make dinner? Pile it onto a bagel and top with veggies, herbs and sliced hard-boiled eggs; you’ll wonder why you’ve never done this before.
Put the eggs in a saucepan and cover with cold water by 2 inches. Bring to a simmer over medium-high heat and cook 8 minutes. Remove with a slotted spoon to a bowl of ice water to cool, then peel and slice.
Meanwhile, put the green beans in a microwave-safe bowl with 1/2 cup water and a pinch of salt. Cover loosely with plastic wrap and microwave until tender, 2 to 3 minutes. Drain and rinse under cold water. Cut the green beans in half.
Drain the tuna and toss with the green beans, scallions, bell pepper, parsley, olives, lemon juice, 3 tablespoons olive oil, 1/4 teaspoon salt, and pepper to taste.
Lightly toast the bagels. Layer the tomato slices, tuna salad and hard-boiled eggs on the bagel bottoms. Drizzle with olive oil and close with the bagel tops.
Photograph by Antonis Achilleos
Courtesy of Food Network Magazine
Nutritional Guidelines (per serving) | |
---|---|
Calories | 935 |
Total Fat | 53 g |
Saturated Fat | 16 g |
Unsaturated Fat | 29 g |
Cholesterol | 261 mg |
Sodium | 1,061 mg |
Carbohydrates | 12 g |
Dietary Fiber | 1 g |
Protein | 84 g |
“Recipe repost from The Food Network”
Repost from https://www.foodnetwork.com/recipes/food-network-kitchen/tuna-bagel-nicoise-recipe-1973852