Not Your Mamas Tuna Salad Bagel

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   1.

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   Rinse the tuna steak and pat dry with paper towels.

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   Pour about 2 tablespoons of olive oil over the tuna on a plate and turn the steak over to coat.

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   Season each side liberally with salt and pepper.

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   2.

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   Heat a medium skillet over high heat until hot.

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   Add 2 tablespoons of olive oil and swirl to coat the pan.

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   When the oil is hot, add the tuna and any oil from the plate.

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   Sear on each side for 30 seconds to a minute, or until cooked to your taste (it is way better to undercook it than overcook it!).

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    Remove it to a plate and let it rest for a few minutes while you make the salad.

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    3.

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    In a medium bowl, combine 1 tablespoon olive oil, the red wine vinegar and salt and pepper to taste.

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    Add the greens and toss to coat evenly.

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    Taste a leaf for seasoning and adjust if necessary.

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    4.

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    Spread one tablespoon of cream cheese on each toasted bagel half.

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    Slice the tuna thinly, along the diagonal lines.

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    Pile tuna slices on half of each bagel, top with capers, then a handful of salad, then top it with the last bagel half.

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    Chomp.

* Per serving · 4 servings · Values may vary.