Tuna Bagel Nicoise

Total Time:
30 min
30 min

4 servings

  • 2 large eggs
  • 1 cup green beans, trimmed
  • Kosher salt
  • 2 5 -ounce cans tuna packed in olive oil (preferably Italian)
  • 1 bunch scallions, thinly sliced
  • 1 small green bell pepper, diced
  • 1/2 cup fresh parsley
  • 1/4 cup chopped pitted green olives
  • Juice of 1 lemon
  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • Freshly ground pepper
  • 4 everything bagels, split
  • 1 large tomato, cut into 4 slices
  • 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.

  • Per serving: Calories 616; Fat 24 g (Saturated 4 g); Cholesterol 120 mg; Sodium 1,156 mg; Carbohydrate 63 g; Fiber 6 g; Protein 36 g

  • Photograph by Antonis Achilleos

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