Tuna bagel melt

    15 min

    Teenagers love this as a snack and it's a delicious alternative to a sandwich or toastie.

    18 people made this

    Serves: 1 

    • 1 tin tuna in spring water, drained
    • 2 tablespoons mayonnaise
    • 1 teaspoon Dijon mustard
    • 1 bagel, split and toasted
    • 60g grated Cheddar cheese

    Prep:10min  ›  Cook:5min  ›  Ready in:15min 

    1. Preheat oven to 150 C / Gas 2.
    2. Combine the tuna, mayonnaise, and mustard in a medium bowl; use a fork to mash the ingredients together.
    3. Top each bagel half with half of the tuna mixture. Sprinkle the tops with grated Cheddar cheese. Place bagel halves on a baking tray.
    4. Bake the bagel halves in the oven until the cheese melts, about 5 minutes.

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    Reviews & ratings
    Average global rating:

    Reviews in English (15)


    This was enough to feed two young men, one half for each. I did add a little more mayonnaise than what was asked for as well as a few spices to the tuna mixture (onion powder, garlic powder, fresh ground black pepper) as well as a little chopped dill pickle. They LOVED these. They asked if I could make these again tomorrow. Tuna salad really is very personal, everyone likes it their own special way.  -  22 Sep 2012  (Review from Allrecipes US | Canada)


    Overall, pretty good for a quick lunch but the tuna salad needed a little work. I added finely chopped onion and celery, garlic powder, salt, pepper and dried parsley. I toasted the bagel first then topped it with the tuna salad sliced tomato then cheese and stuck it under the broiler until the cheese melted and got nice and bubbly.  -  19 Jan 2010  (Review from Allrecipes US | Canada)


    Definitely a good idea, but it needs some work. What I did is use an onion bagel, that I toasted,then mix the tuna mixture up and microwave that. I also added about twice as much Dijon, then I put a piece of cheese on top of the bagel, then the tuna mix, then microwaved it for about 30 seconds. I finished it with some salt and coarsely-ground pepper.  -  02 Apr 2008  (Review from Allrecipes US | Canada)