Bagel with Tuna Salad
A bagel with tuna salad turns a tin from the cupboard into a proper lunch in about 12 minutes. The filling is creamy but fresh, with celery and red onion for crunch and lemon to keep it bright, and the toasted bagel gives it a sturdy, chewy base that a slice of bread cannot match. It also packs well for work, as long as you keep the two parts apart until lunchtime.
- Total
- 12 min
- Prep
- 10 min
- Cook
- 2 min
- Serves
- 2
- Per serving
- 430kcal
Choosing the tuna and bagel
Plain or sesame bagels from the supermarket bakery aisle work well, and a day-old bagel toasts better than a very fresh one. Buy tuna chunks rather than flakes, as the bigger pieces give the filling more texture.
For a lighter filling, use more yoghurt and less mayonnaise. Celery and red onion are the classic crunch, but finely chopped gherkins also work.
How to prepare bagel with tuna salad
Tap a time to start a timer.
- Drain the tuna Tip the tuna into a sieve, or hold the lid against the tin, and press out as much liquid as you can. Flake it into a bowl with a fork until no large chunks are left.
- Make the dressing Add the mayonnaise, Greek yoghurt, lemon juice and black pepper to the tuna. Stir until the mixture is creamy and holds together.
- Add the crunch Fold in the finely diced red onion and celery. Taste, and add a little more lemon juice or pepper if you like. The tuna and mayonnaise are salty enough that you will not need extra salt.
- Toast the bagels Split the bagels and toast them in a toaster, or under a hot grill with the cut sides up, for about until golden and warm.
- Assemble Put a lettuce leaf on each bottom half, then pile on the tuna salad. Add the tops and eat straight away, or cut in half for easier eating.
Variations to try
Add a pinch of chilli flakes for heat, or stir in a spoonful of sweetcorn. For a sharper filling, tuna salad with capers is a good guide. If you would rather have it hot, the toasted-cheese route in tuna melt is just as quick.
Common problems and fixes for bagel with Tuna Salad
- The filling is wet and soaks into the bagel.
- Excess liquid is the cause. Press the drained tuna against the side of the sieve with the back of a spoon, and pat the diced onion and celery dry before adding them.
- The raw red onion tastes too sharp.
- Cover the diced onion with cold water for 5 minutes, then drain and pat dry before you stir it in.
- The filling squeezes out of the sides when you bite.
- Spoon the filling into the middle and leave a 1cm border, then press the top down gently. For a packed lunch, wrap the bagel tightly in baking paper.
Frequently asked questions about bagel with Tuna Salad
Can you make tuna salad for bagels the day before?
Yes, keep it covered in the fridge for up to 24 hours. Toast the bagel and fill it just before eating, so it stays chewy rather than soggy.
Which tuna is best for tuna salad?
Tuna chunks in spring water or brine are the easiest, because they drain well and let the lemon and celery come through. Tuna in oil tastes richer, but drain it thoroughly and use a little less mayonnaise.
What can I use instead of mayonnaise?
Use extra Greek yoghurt, or 2 tbsp of full-fat soft cheese (such as Philadelphia) loosened with a squeeze of lemon. Both make a lighter, tangier filling.
Can you turn a bagel with tuna salad into a tuna melt?
Yes. Top the toasted halves with the tuna salad and a slice of Cheddar, then grill for 2–3 minutes until bubbling. Skip the lettuce.
How did you like the recipe?
4.7 / 5 · 73 ratings
