Yield: 6 Servings
|1 can||(6 ounces) starkist solid white tuna; drained and flaked|
|1||Hard-cooked egg; minced|
|3 tablespoons||Minced celery|
|1 tablespoon||Chopped ripe olives|
|3 tablespoons||Mayonnaise; up to 4|
|2 tablespoons||Mustard; (optional)|
|1 tablespoon||Drained capers; (optional)|
|3||New york style bagels; split|
|3 ounces||Cream cheese; softened|
|Baby kosher dill pickles; thinly sliced lengthwise|
|Thinly sliced red onion rings|
In medium bowl, combine tuna, egg, celery, olives and mayonnaise. Stir in mustard and capers, if desired; blend well. Chill.
To serve, toast bagels; spread each half with ½ ounce cream cheese. Top each with 3 pickle slices, about 3 tablespoons tuna mixture and red onion rings; serve open face.
Notes: For an authentic taste, use real New York style bagels that have a shiny crust and firm texture.
Recipe by: StarKist
Posted to brand-name-recipes by Barbra<barbra@...> on Feb 09, 1998