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a closed Asiago bagel tuna melt cut in half, with pale tuna flakes, finely chopped artichoke hearts and red roasted-pepper pieces bound in a creamy filling under melted Fontina, without raw tomato slices or garnish
Rachel Kim

Tuna Melt Bagels with Artichokes

Drain the tuna and artichokes well before mixing, because their packing liquid is more likely to soften the bagel than improve the filling. Fontina melts smoothly around the fish, while chopped roasted pepper adds a little sweetness without becoming the main ingredient. An Asiago bagel brings enough extra cheese flavor that the tuna mixture only needs a few spoonfuls of mayonnaise to bind it.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 Asiago bagels split
  • 2 cans 5 oz each tuna packed in olive oil, drained well
  • 1/2 cup canned artichoke hearts drained, squeezed dry and finely chopped
  • 1/4 cup jarred roasted red pepper drained and finely chopped
  • 3 tbsp mayonnaise
  • 1 tsp lemon juice
  • 1/4 tsp black pepper
  • 4 oz Fontina cheese sliced

Method
 

  1. Heat oven to 400°F. Toast the cut bagel faces under the broiler for 1 to 2 minutes, then return the oven to bake.
  2. Flake drained tuna into a bowl and fold in artichokes, roasted pepper, mayonnaise, lemon juice and black pepper. Keep the mixture chunky but evenly bound.
  3. Divide tuna mixture among the four bagel bottoms on a sheet pan. Cover with half the Fontina and bake for 8 to 10 minutes until the filling reaches 165°F.
  4. Put remaining Fontina on the top halves and add them cut side up to the pan. Broil all halves for 1 to 2 minutes until the cheese on both sets melts.
  5. Turn the top halves over the filled bottoms, rest for 1 minute and cut the closed melts in half.