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Tuna Bagel Nicoise

 

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Tuna Bagel Nicoise
 

 

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Recipe

Tuna Bagel Nicoise

Times

  • Prep Time : 15 min
  • Ready Time : 15 min

Servings

4

Ingredients

  • 2 large hard cooked eggs, sliced
  • 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

Directions

1) Place 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.
2) 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.
3) 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.

About Jennifer Goren

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Director of Culinary Arts at the JCC in Manhattan. Jennifer Goren is a proud graduate of the Natural Gourmet Institute for Food & Health’s Chef Training Program. Her expertise focuses on health supportive cooking methods using whole foods and converting any recipe into a healthy and scrumptious alternative, while placing emphasis on nutrition and the connection between food and its healing properties. She’s enjoyed teaching healthy cooking to teenagers at NYC’s Hamilton Madison House, conducted lectures here as well as abroad, and catered for both private and corporate clients through her small business “The Zen Gourmet.” Jennifer is passionate about tasting and teaching all types of cuisine, and is dedicated to maintaining the integrity of Culinary Arts Programming , as well as inspiring new class trends!

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