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12 ounces Tuna in Olive Oil, drained
3 Tablespoons Capers, drained
1/3 cup good quality Mayonnaise (to taste)
2 Tablespoons fresh Lemon Juice (to taste)
3/4 cup Olive Tapenade
4 large Bagels
4 slices Swiss Cheese
4 slices Red Onions, thinly sliced
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Slice the bagel. Place at least 2 tablespoons of the tapenade on each bagel slice, spreading it to the edges. You may need a little more or less. You want to really cover the bagel, this will keep it from becoming soggy. Mix the tuna, capers, lemon juice and mayo, breaking up the large pieces of tuna. Put about 1/4 of the tuna salad on the bottom slice of the bagel. Put a few slices of onion, if desired on top of the tuna. Top with a slice of Swiss cheese or another cheese if you prefer, or leave it off. Cover with the bagel top and press down. Wrap tightly with plastic wrap and refrigerate for a few hours to let the flavors meld. Can be made 24 hours in advance.
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