Tuna Bacon Bagel


Preparation info

  • Difficulty


  • Serves

    1 or 2

Appears in

The Bacon Bible

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

In New York City you will find open-face bagel sandwiches at every Jewish and non-Jewish deli, but they will be made with salmon lox or whitefish salad. I love both, and lord knows that being a native New Yorker and Jewish, I have eaten a thousand of them. But there’s a new version in town, and it contains tuna bacon instead.


  • 1 bagel, split and toasted (my favorite is an everything bagel)
  • ¼ cup (60 g) scallion cream cheese (or you can use plain)
  • 2 (¼-inch/6-mm) slices ripe beefsteak tomato
  • ¼ small red onion, thinly sliced
  • 1 teaspoon capers, drained
  • Thinly sliced green onion
  • 1 Tuna Bacon steak, broken into large flakes
  • Crispy bacon (optional)


Put the bagel on a flat surface, cut-side up. Spread each half with the cream cheese, then add a slice of tomato, some onion, capers, green onions, and tuna bacon to each. If you’d like, add a slice of crispy bacon for good measure. Eat!