Tunaletta

1. 1

   Slice the bagel.

2. 2

   Place at least 2 tablespoons of the tapenade on each bagel slice, spreading it to the edges.

3. 3

   You may need a little more or less.

4. 4

   You want to really cover the bagel, this will keep it from becoming soggy.

5. 5

   Mix the tuna, capers, lemon juice and mayo, breaking up the large pieces of tuna.

6. 6

   Put about 1/4 of the tuna salad on the bottom slice of the bagel.

7. 7

   Put a few slices of onion, if desired on top of the tuna.

8. 8

   Top with a slice of Swiss cheese or another cheese if you prefer, or leave it off.

9. 9

   Cover with the bagel top and press down.

10. 10

    Wrap tightly with plastic wrap and refrigerate for a few hours to let the flavors meld.

11. 11

    Can be made 24 hours in advance.

* Per serving · 4 servings · Values may vary.

No additional tips available.