-
1
1.
-
2
Rinse the tuna steak and pat dry with paper towels.
-
3
Pour about 2 tablespoons of olive oil over the tuna on a plate and turn the steak over to coat.
-
4
Season each side liberally with salt and pepper.
-
5
2.
-
6
Heat a medium skillet over high heat until hot.
-
7
Add 2 tablespoons of olive oil and swirl to coat the pan.
-
8
When the oil is hot, add the tuna and any oil from the plate.
-
9
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!).
-
10
Remove it to a plate and let it rest for a few minutes while you make the salad.
-
11
3.
-
12
In a medium bowl, combine 1 tablespoon olive oil, the red wine vinegar and salt and pepper to taste.
-
13
Add the greens and toss to coat evenly.
-
14
Taste a leaf for seasoning and adjust if necessary.
-
15
4.
-
16
Spread one tablespoon of cream cheese on each toasted bagel half.
-
17
Slice the tuna thinly, along the diagonal lines.
-
18
Pile tuna slices on half of each bagel, top with capers, then a handful of salad, then top it with the last bagel half.
-
19
Chomp.
