- 1 can (12 ounces) tuna, drained
- 1/3 cup seasoned bread crumbs
- 1/4 cup creamy Italian salad dressing
- 2 to 3 tablespoons Dijon mustard
- 2 tablespoons dill pickle relish
- 6 plain bagels
- Lettuce leaves
- In a bowl, combine the first five ingredients. Cut the bagels in half horizontally. Place lettuce on bottom halves; top with tuna mixture. Replace top halves. Yield: 6 servings.
Originally published as Edible Inner Tubes in Quick Cooking July/August 1998, p36
This recipe pairs well with a light white wine.
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