Tuna Salad Bagel with Lemon and Celery

A tuna salad bagel makes a very welcome lunch: lightly toasted bread, a cool creamy filling and crisp little pieces of celery. Lemon adds freshness and onion gives it some bite. Mix a bowlful, keep it chilled and fill your bagel when you are ready to eat.

Leave some texture in the tuna

Start with ready-to-eat canned tuna, commercial mayonnaise, lemon, celery and onion, plus salt and pepper. Mayonnaise holds the flakes together; finely chopped vegetables add crunch.

Drain the tuna thoroughly in a clean strainer, then lift it into a bowl and loosen it into small flakes with a fork. Use a clean can opener and utensils, and keep the ready-to-eat ingredients away from raw meat or fish.

Mix, taste and keep chilled

Rinse the celery and lemon under running water. Dry the celery, trim its ends and pull away any tough strings. Peel the onion and finely chop it with the celery. Squeeze the lemon, removing any seeds.

Fold mayonnaise into the tuna a little at a time. Add the chopped vegetables and some lemon juice, turning gently with a spoon. Taste before adding salt, pepper or more lemon. Stop adding mayonnaise when the flakes hold together in a scoop; the mixture should not swim in dressing.

Cover and refrigerate the filling at 40°F (4°C) or below until needed. If taking it out for lunch, use an insulated bag with ice packs to keep it at that temperature. Pack the bread separately and assemble when you eat.

Toast the bagel and fill the ring

Split the bagel with a serrated knife on a stable board, keeping fingers clear of the blade. Toast the cut sides lightly, leaving the middle pleasantly chewy. Let the strong heat and steam subside before adding the cold salad.

For homemade bread, try our bagels with a golden crust and a chewy center. They are briefly boiled before baking. Cool them fully before slicing, then toast near serving.

Spoon tuna salad evenly around the base, leaving a little space at the edges. Set the top on gently and serve.

Frequently asked questions

Does the tuna need cooking?
Not when you use the ready-to-eat canned tuna intended here. Follow its label and the storage directions after opening.

Why is the filling watery?
Tuna liquid or wet celery can thin it out. Drain and dry well before mixing, and add the creamy ingredient gradually.

How do I store leftovers?
Refrigerate promptly in a covered container. Discard perishables after more than two hours unchilled in total, or one hour above 90°F (32°C). Lemon and mayonnaise do not replace refrigeration.