221
Makes 4
INGREDIENTS
- 60ml mayonnaise
- 1 garlic clove, crushed
- 170g tin tuna, drained
- 1½ avocados, thinly sliced
- zest and juice of ½ lemon
- 2 bagels, cut open
- avocado or olive oil for cooking
- 45ml capers
- salt and pepper
METHOD
- Blitz together the mayonnaise, garlic, tuna, ½ avocado and lemon zest and juice to taste, until smooth.
- Pack the bagels, cut side up, on a roasting tray and drizzle with oil. Toast under a hot grill for about 3 minutes or until crisp on one side.
- Heat a splash of oil in a small frying pan on high and fry the capers for about 30 seconds or until crisp. Drain on a paper towel.
- Spread the toasted bagels generously with the tuna aioli. Layer with the remaining avocado slices, seasoned lightly with salt and freshly ground black pepper. Finish with a scatter of capers.
- Serve immediately for the best texture and flavour.
Optional:
Garnish with thinly sliced red onion mixed with a squeeze of lemon juice, lemon rings and baby herbs.