Starters/Snacks Spicy Tuna and Cheese Bagels
Serves : 4
Preparation Time: 10 minutes
Cooking Time: 5 minutes
Ingredients
- 2 x 160g tinned tuna in spring water (112g drained weight)
- 4 spring onions, finely sliced
- 1 red chilli, seeded and finely sliced
- 120g Seriously Creamy Mature Cheddar, grated
- 100g Total 0% Greek yoghurt
- 3 tbsp Patak’s mango chutney
- sea salt and freshly ground black pepper
- 4 plain bagels, split in half horizontally
- 1 tbsp coriander, roughly chopped
Nutrition
| Calories column | Fat column | Saturates column | Sugars column | Salt column | |||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
|
|
|
|
|
Method
-
Preheat the grill to high.
-
Drain the tuna and tip into a large bowl, then add the spring onions, chilli and grated cheese and mix really well until combined.
-
Add the yoghurt, mango chutney, salt and plenty of freshly ground black pepper and mix once more.
-
Set aside while you toast the bagels lightly on each side.
-
Make sure the bagels are all cut side up, then divide the mixture between the bagels, spreading right to the edges. Place under the grill for 2-3 minutes until golden brown and bubbling.
-
Serve straightaway scattered with the coriander.
