| Level: | Easy |
| Total: | 30 min |
| Prep: | 30 min |
| Yield: | 4 servings |
Ingredients
- 2 large eggs
- 1 cup green beans, trimmed
- Kosher salt
- 2 5-ounce cans tuna packed in olive oil (preferably Italian)
- 1 bunch scallions, thinly sliced
- 1 small green bell pepper, diced
- 1/2 cup fresh parsley
- 1/4 cup chopped pitted green olives
- Juice of 1 lemon
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- Freshly ground pepper
- 4 everything bagels, split
- 1 large tomato, cut into 4 slices
Instructions
- Put the eggs in a saucepan and cover with cold water by 2 inches. Bring to a simmer over medium-high heat and cook 8 minutes. Remove with a slotted spoon to a bowl of ice water to cool, then peel and slice.
- Meanwhile, put the green beans in a microwave-safe bowl with 1/2 cup water and a pinch of salt. Cover loosely with plastic wrap and microwave until tender, 2 to 3 minutes. Drain and rinse under cold water. Cut the green beans in half.
- Drain the tuna and toss with the green beans, scallions, bell pepper, parsley, olives, lemon juice, 3 tablespoons olive oil, 1/4 teaspoon salt, and pepper to taste.
- Lightly toast the bagels. Layer the tomato slices, tuna salad and hard-boiled eggs on the bagel bottoms. Drizzle with olive oil and close with the bagel tops.
Nutrition Facts
| Calories | 616 |
| Total Fat | 24 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 120 milligrams |
| Sodium | 1,156 milligrams |
| Carbohydrates | 63 grams |
| Dietary Fiber | 6 grams |
| Protein | 36 grams |
Reviews
Excellent sandwich, holds up well for picnics. Best if closed tight and left for about one hour to let the flavors develop. I also used tapenade directly on bread. Used ciabatta rolls instead of bagels, found bagels too messy.