Juicy bagels filled with tuna salad made with a herb cream and topped with pickled red onions – easy and seriously good for both lunch and dinner.
Use whichever herbs you prefer – here I used parsley, chives, tarragon and a little dill, and it was delicious.
And the bagels – yes, these are shop-bought, simply because I haven’t got round to making a bagel recipe yet, but it will come. I bought them from the freezer section at Meny (a Danish supermarket), and they were very good – and sometimes it just has to be easy, right? 🙂
Bagel with Tuna and Herb Cream
Recipe for a bagel sandwich filled with the best tuna salad, made with a herb cream.
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Ingredients
Tuna salad with herb cream
- 3 tins tuna
- 150 ml crème fraîche
- 3 tbsp mayonnaise
- 1-2 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 handful fresh herbs – parsley, chives, tarragon or similar (ideally a mix)
- Salt and pepper
To serve
- 4 bagels
- Salad leaves of your choice
- Pickled red onions
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Method
- Drain the tuna thoroughly and tip it into a bowl with the crème fraîche, mayonnaise, Dijon mustard and lemon juice – mix well.
- Finely chop the herbs and stir them into the tuna salad, then season to taste with salt and pepper.
- Warm the bagels (as described on the packet), cut them in half and let the steam escape for a moment.
- Spread a thin layer of tuna salad on the bottom half of each bagel and top with a good handful of crisp salad leaves.
- Add a couple of generous spoonfuls of tuna salad on top, finish with pickled red onions and close the bagel with the top half.
Nutrition
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