Spicy Tuna and Cheese Bagels


  • 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


Calories columnFat columnSaturates columnSugars columnSalt column
459 per serving
23% %GDA
12g per serving
17% %GDA
7g per serving
33% %GDA
11g per serving
12% %GDA
1.80g per serving
30% %GDA


  1. Preheat the grill to high.

  2. Drain the tuna and tip into a large bowl, then add the spring onions, chilli and grated cheese and mix really well until combined.

  3. Add the yoghurt, mango chutney, salt and plenty of freshly ground black pepper and mix once more.

  4. Set aside while you toast the bagels lightly on each side.

  5. 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.

  6. Serve straightaway scattered with the coriander.

Perfect With Cono Sur Bicicleta Viognier

Cono Sur Bicicleta Viognier