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Tarrgon Tuna Salad on Whole Wheat Mini-Bagels
These tiny tarragon tuna salad delights are perfect as an appetizer, a light lunch, or as an after school snack to give students of all ages a nutritious, delicious protein-packed jump start to their homework and study time! Try served with fresh slices of avocado and cottage cheese for a complete and satisfying meal.
Ingredients
- 12 sliced whole wheat mini-bagels
- 12 slices sharp cheddar cheese
- 20 ouces (4 cans) albacore tuna in water
- 3 boiled eggs, chopped
- 1/3 cup red onion, chopped
- 1/2 cup dill pickles, chopped (baby dills work best)
- 3/4 cup mayonnaise
- 1/2 tablespoon yellow mustard
- 1/2 cup fresh tarragon leaves (seperated from stems), chopped
- 1 teaspoon sea salt
- 1/2 teaspoon fresh cracked black pepper
Instructions
- Fill a large saucepan 3/4 to the top with water, and bring to a boil. Place eggs in water, and continue to boil for 10 minutes.
- Meanwhile, open cans of tuna and drain water. Place in a large mixing bowl.
- Chop onion and pickles, then add to tuna and blend.
- In a smaller bowl, mix together mayonnaise, mustard, salt, pepper, and chopped tarragon leaves. Add to tuna mixture, then stir until mixed well.
- Remove boiled eggs from heat when 10 minutes are up and drain the boiling water, immediately replacing with ice-cold water. Soak in cold water until cool before cracking and removing shell, then chop and add into tuna mixture to complete the salad.
- Place seperated mini-bagel tops and bottoms in a skillet.
- Add a cheese slice to each bagel bottom, then the desired amount of tuna salad. Heat for about 2-3 minutes before placing the top on the mini-sandwich, then heat for an additional 1-2 minutes, or until bagels have reached the desired toastiness, and cheese has melted.
- Remove finished mini-sandwiches from skillet with a spatula, then plate and serve.
