Not Your Mamas Tuna Salad Bagel

• 12 ounces, weight Fresh Tuna Steak
• 5 Tablespoons Extra Virgin Olive Oil, Divided
• 1 teaspoon Salt, Divided
• 1 teaspoon Ground Black Pepper, Or To Taste, Divided
• 2 teaspoons Red Wine Vinegar
• 1 cup Baby Greens (packed), Such As Baby Romaine
• 2 Poppyseed Bagels, Split And Toasted
• 4 Tablespoons Cream Cheese, Softened
• 2 teaspoons Capers, Drained

1. 1.
2. Rinse the tuna steak and pat dry with paper towels.
3. Pour about 2 tablespoons of olive oil over the tuna on a plate and turn the steak over to coat.
4. Season each side liberally with salt and pepper.
5. 2.
6. Heat a medium skillet over high heat until hot.
7. Add 2 tablespoons of olive oil and swirl to coat the pan.
8. When the oil is hot, add the tuna and any oil from the plate.
9. Sear on each side for 30 seconds to a minute, or until cooked to your taste (it is way better to undercook it than overcook it!).
10. Remove it to a plate and let it rest for a few minutes while you make the salad.
11. 3.
12. In a medium bowl, combine 1 tablespoon olive oil, the red wine vinegar and salt and pepper to taste.
13. Add the greens and toss to coat evenly.
14. Taste a leaf for seasoning and adjust if necessary.
15. 4.
16. Spread one tablespoon of cream cheese on each toasted bagel half.
17. Slice the tuna thinly, along the diagonal lines.
18. Pile tuna slices on half of each bagel, top with capers, then a handful of salad, then top it with the last bagel half.
19. Chomp.

olive oil, salt, ground black pepper, red wine vinegar, romaine, bagels, cream cheese, capers

Taken from tastykitchen.com/recipes/main-courses/not-your-mamas-tuna-salad-bagel/ (may not work)