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not-your-average-tuna-bagel

As a New Yorker, I am SPOILED by the abundance of amazing bagels all around me. I love my lox and my egg and cheese, but my go to is actually tuna. I don’t think tuna bagels get enough love, so today we’re giving it the attention and care it deserves. I skipped the canned stuff and instead we’re going with a fresh tuna loin that I gently confit in olive oil with whole spices and aromatics. The obvious step here is to take advantage of that liquid gold and sweet garlic. So I made this ridiculously flavorful mayo that’ll go into the tuna salad. That tuna just flakes like butter and I like to keep my tuna salad pretty simple, but I do like a lot of the add-ins for that refreshing crunch. And then my secret for the best tuna tuna salad is some extra lemon juice, a generous crack of black pepper, and just a little honey for balance. With tuna everything bagel is king, and I like to layer it with avocado, shredduce, tomatoes which we never forget to season and to take it over the top some jalapeño chips.

Ingredients