These open confronted fish liquefies are made with bagels and stacked with cheddar and avocado. They’re amusing to make and totally heavenly to eat!
Fish and avocado truly would one say one is of my unsurpassed most loved blends, it’s in a real sense making me powerless at the knees simply considering everything (I know, disgraceful right?). Be that as it may, stick it on a bagel? With some new tomato and cheddar?? Stick a fork in me cause I’m DONE. However, in the master plan, the thing I genuinely love about working with a basic jar of fish is it’s flexibility.
It’s so natural to fall into the snare of stirring up some fish mayo, staying it in some pasta or bread and be finished with it. I mean don’t misunderstand me, that is unquestionably not the most exceedingly awful thing I’ve known about doing, but rather fish offers itself to such countless other lovely flavors.
Ingredients:
- 2 Bagels, halved & toasted
- 2x 6.5oz/185g cans of Tuna, drained
- 2 medium sized Tomatoes, sliced into circles (you’ll need two circles per bagel, so 8 in total)
- 1 Avocado, sliced into strips (you’ll need 4 strips per bagel, so 16 in total)
- 4 tbsp Mayonnaise, or to preference
- 1 tsp Dijon Mustard
- 1 Spring/Green Onion, finely diced
- 1 tbsp Fresh Parsley, finely diced
- 1/4 tsp Garlic Powder
- 1/8 tsp Cayenne Pepper (optional)
- 4 pinches Cheddar Cheese, grated
- 1 Lemon, juice only (to taste)
- Salt & Black Pepper, to taste
- drizzle of Extra Virgin Olive Oil
Instructions:
- In a bowl, combine your tuna, mayo, mustard, onion, parsley, garlic powder, cayenne pepper (optional) and a squeeze of lemon juice. Check for seasoning and adjust accordingly, then place to one side.
- Assemble by placing a a slice of avocado on the bagel, then a tomato slice and repeat in a circular pattern. 4 slices of each should cover the surface (see video for reference).
- Season with a sprinkle a little salt & pepper and drizzle a bit of extra virgin olive oil. Top with tuna mixture then finish with a sprinkle of cheese.
- Pop under the grill and broil until golden and bubbly on top. Serve with an extra squeeze of lemon juice and a sprinkle of parsley.
Notes:
- Bread – If you don’t have bagels you can sub for 4 thick slices of bread (lightly toasted).
- Can I make these ahead of time? – I don’t recommend making the whole thing ahead of time, as the avocado is likely to brown and the bagel will go soggy. But you can make the tuna mix ahead of time, just tightly cover in the fridge until needed.
- Tomato – This is optional, but does go nicely! Make sure it’s slices to a similar thickness of the avocado. Regular salad tomatoes work well, as do Roma tomatoes.
- Calories – based on using 1cup/100g cheddar. Calories per bagel.
