Tuna Bagel Nicoise

• 2 large eggs
• 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

1. Put the eggs in a saucepan and cover with cold water by 2 inches.
2. Bring to a simmer over medium-high heat and cook 8 minutes.
3. Remove with a slotted spoon to a bowl of ice water to cool, then peel and slice.
4. Meanwhile, put the green beans in a microwave-safe bowl with 1/2 cup water and a pinch of salt.
5. Cover loosely with plastic wrap and microwave until tender, 2 to 3 minutes.
6. Drain and rinse under cold water.
7. Cut the green beans in half.
8. 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.
9. Lightly toast the bagels.
10. Layer the tomato slices, tuna salad and hard-boiled eggs on the bagel bottoms.
11. Drizzle with olive oil and close with the bagel tops.
12. Per serving: Calories 616; Fat 24 g (Saturated 4 g); Cholesterol 120 mg; Sodium 1,156 mg; Carbohydrate 63 g; Fiber 6 g; Protein 36 g
13. Photograph by Antonis Achilleos

eggs, green beans, kosher salt, tuna, scallions, green bell pepper, fresh parsley, green olives, lemon, extravirgin olive oil, freshly ground pepper, bagels, tomato

Taken from www.foodnetwork.com/recipes/food-network-kitchens/tuna-bagel-nicoise-recipe.html (may not work)