Protein bagels with tuna salad and avocado – an easy, filling and genuinely delicious option for both lunch and a light dinner.
The bagels are made with just a few ingredients and need neither proving time nor any advanced technique. The dough is quickly stirred together with Greek yogurt, shaped and baked – and in no time you have soft, lightly airy protein bagels ready to fill.
They are filled with a healthier take on classic tuna salad, made with a combination of low-fat crème fraîche and mayonnaise, seasoned with Dijon mustard, lemon and spring onion. A simple tuna salad with plenty of taste – lighter, but still full of flavour.
Top with creamy avocado and fresh rocket, and you have a sandwich that is both properly filling and tastes wonderful. Perfect for days when things need to be easy – without compromising on taste.
If you want to boost the protein content even further, you can also make the tuna salad with cottage cheese. Try my cottage cheese bagels too – they follow the same principle as these. I have linked to both alternatives below.
Protein bagels with cottage cheese – see the recipe here.
Tuna salad with cottage cheese – see the recipe here.
Protein Bagels with Healthier Tuna Salad and Avocado
Ingredients
Bagels
- 250 g Greek yogurt or skyr
- 200 g plain flour
- 2 tsp baking powder
- 1/2 tsp salt
- Beaten egg for brushing + optional toppings
Tuna salad
- 2 tins tuna drained
- 3 tbsp crème fraîche – ideally 9% fat
- 2 tbsp mayonnaise – ideally light
- 2 spring onions, finely sliced
- 2 tbsp pickled gherkins, finely chopped
- 1 tsp Dijon mustard
- 1/2 lemon, juice only
- Salt and freshly ground pepper
To serve
- 1 avocado, sliced
- 2 handfuls rocket
Method
Bagels with healthier tuna salad
- Combine the Greek yogurt, plain flour, baking powder and salt in a bowl and stir with a spatula until the dough comes together in small lumps.
- Tip it out onto the worktop, bring the dough together with your hands and knead it briefly until all the lumps have been worked into the dough.
- Divide the dough into 4 equal pieces. Roll each piece into a ball, press it lightly flat, make a hole in the centre and shape into bagels. Dampen your hands with a little water if needed – it makes the dough easier to work with.
- Place them on a sheet of baking paper, brush with beaten egg and sprinkle with sesame seeds, poppy seeds or bagel seasoning if you like. Bake in a preheated conventional oven (top and bottom heat) at 200°C for about 20-22 minutes – or until golden and baked through.
- Meanwhile, put all the ingredients for the tuna salad in a bowl and mix well. Season to taste with freshly squeezed lemon juice, salt and freshly ground pepper – and add a little more crème fraîche if you think it should be slightly creamier.
- Halve your bagels and let them cool slightly before filling them with tuna salad, avocado and rocket.
Nutrition
Premium
Kan man bruge groft mel i stedet for alm hvedemel??
Hej Marianne
Det kan du godt ja, men de bliver måske lidt tørre da groft mel suger mere – og ellers skal du tilsætte feks et æg eller ekstra yoghurt 🙂
Warm wishes, Dianna