Tuna Bagel Nicoise
- Level: Easy
- Total: 30 min
- Prep: 30 min
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 616
- Total Fat
- 24 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 120 milligrams
- Sodium
- 1,156 milligrams
- Carbohydrates
- 63 grams
- Dietary Fiber
- 6 grams
- Protein
- 36 grams
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- Level: Easy
- Total: 30 min
- Prep: 30 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 616
- Total Fat
- 24 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 120 milligrams
- Sodium
- 1,156 milligrams
- Carbohydrates
- 63 grams
- Dietary Fiber
- 6 grams
- Protein
- 36 grams
Ingredients
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
Directions
- 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.
