Tuna Everything Bagel Recipes

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TUNA EVERYTHING BAGEL



Tuna Everything Bagel image

Courtesy of Tyler Florence. Please note: I have made edits to this recipe and changed the servings to 4 to reflect the great suggestions made in the first 2 reviews.

Provided by rickoholic83

Categories     Lunch/Snacks

Time 13m

Yield 4 serving(s)

Number Of Ingredients 17

2 (6 ounce) cans canned tuna, packed in water, drained
1/4 cup mayonnaise (to taste)
4 cornichons, chopped
1 tablespoon fresh dill, chopped
1 tablespoon fresh tarragon leaves, chopped
1 tablespoon fresh parsley, chopped
2 tablespoons capers, drained
1 lemon, juice of
kosher salt
fresh ground black pepper
1/4 cup extra virgin olive oil (to taste)
2 everything bagels, sliced and toasted
1/4 cup cream cheese
1/2 red onion, thinly sliced
1 tomatoes, sliced (vine-ripened)
1/2-1 seedless cucumber, sliced
4 leaves bibb lettuce

Steps:

  • Begin with the tuna salad. Combine ingredients in a large mixing bowl and stir to combine.
  • Taste and adjust seasoning with salt and pepper.
  • Take cut bagels and toast under a hot broiler until golden brown.
  • While still hot, smear the cut side of each bagel with the cream cheese.
  • Layer each half with red onion, tomato, cucumber and lettuce.
  • Top with a scoop of the tuna salad and serve.

Nutrition Facts : Calories 509.8, Fat 27.1, SaturatedFat 6.6, Cholesterol 55.5, Sodium 1664.9, Carbohydrate 38.8, Fiber 3, Sugar 4.1, Protein 27.9

EVERYTHING BAGEL STRATA



Everything Bagel Strata image

"Being a born-and-raised New Yorker, always have two things in my kitchen: everything bagels and smoked salmon. This recipe is a perfect use for them," says Bobby.

Provided by Bobby Flay | Bio & Top Recipes

Time 1h30m

Yield 8 servings

Number Of Ingredients 15

Unsalted butter, for the baking dish
8 ounces cream cheese, at room temperature
8 large eggs
2 1/2 cups milk
1/4 cup grated parmesan cheese
Kosher salt and freshly ground pepper
1/4 cup chopped fresh dill
1 teaspoon grated lemon zest
5 day-old everything bagels, halved horizontally and cut into bite-size pieces
2 tablespoons capers
2 tablespoons chopped fresh dill
1 pint cherry or grape tomatoes, halved
1/2 small red onion, finely diced
Kosher salt and freshly ground pepper
4 ounces smoked salmon, thinly sliced

Steps:

  • Make the strata: Butter a 9-by-13-inch baking dish. Combine the cream cheese and eggs in a blender and blend until smooth. Add the milk and parmesan and blend until smooth. Season with salt and pepper. Add the dill and blend a few seconds, then blend in the lemon zest.
  • Transfer the custard to a large bowl. Add the bagel pieces and mix to coat, pressing on the bagels to totally submerge them in the custard. Transfer the mixture to the prepared baking dish. Cover and refrigerate overnight, pressing on the bagels a few times.
  • Preheat the oven to 350˚. While it heats, remove the strata from the refrigerator, uncover and place on a baking sheet. Bake until puffed and lightly golden brown around the edges and just set in the center, about 40 minutes. Let sit for 15 minutes.
  • Make the caper relish: Combine the capers, dill, tomatoes and onion in a bowl. Season with a touch of salt and pepper. Let sit at room temperature for 15 minutes.
  • To serve, cut the strata into large round circles (like a bagel!) and place on plates. Top with the smoked salmon and relish.

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