Tuna and Sesame Bagels
The first time I smelled these bagels gratinés au thon baking, it was one of those grey late afternoons – not cold exactly, but the air kind of heavy, like it needed comforting too. The scent curled out of the oven – toasted sesame, melting cheese, something briny and warm from the tuna – and somehow filled up the corners of the kitchen in a way that made me stop what I was doing. Just stood there by the counter, watching the tops bubble and brown. They’re not fancy, really – very simple, actually – but they have a way of tasting like more than the sum of their parts. Like something you didn’t know you needed until the first bite.
Why You’ll Crave It
- Golden, cheesy tops with crisped edges that get just the tiniest bit chewy – in all the right ways
- That deeply satisfying sesame crunch, toasted just enough to coax out the nuttiness
- The comforting saltiness of tuna mellowed by silky cream cheese – a little tang, a little softness
- Ready to eat in about 15 minutes, start to finish (on days when more feels like too much)
- Basically a warm, melty hug disguised as a lunch
The first time I made this, I was living alone in a quiet little apartment, and I remember eating two halves standing up by the oven door… couldn’t even wait to plate them.
What You’ll Need
- 2 plain bagels: sliced in half horizontally – not too fresh or they’ll fight you when spreading
- 200g canned tuna: drained well, packed in water or oil (either works, just use what you like)
- 100g cream cheese: full-fat if you can, because flavor, but light works too
- 50g grated cheese: something melty – Emmental or aged cheddar both shine here
- 2 tablespoons sesame seeds: lightly toasted in a dry pan until fragrant, golden but not burnt
- Fresh parsley: just a tablespoon or two, chopped for a gentle herbal finish
Easy How-To
Get Everything Out
Start by preheating your oven to 200°C (392°F). Lay out all your ingredients – it’s not a long recipe, but having your things ready makes the whole process feel calmer, smoother.
Mix Up the Filling
In a bowl, mash the tuna with the cream cheese until it’s mostly smooth – a few flakes are nice for texture. Stir in half of the sesame seeds, just to work in a bit of crunch and nuttiness through the mix. Taste it. Add black pepper if you like – I always do.
Slice and Prep the Bagels
Cut the bagels horizontally, and place the eight halves (open-face) on a baking sheet lined with parchment paper. If they’re too wobbly, trim a tiny sliver off the bottoms to make them sit flat. Makes them easier to layer.
Build the Layers
Spread a generous spoonful of the tuna mixture on each bagel half. Try not to push too hard – the cream cheese will do most of the sticking. Top with the grated cheese, then a tiny pinch more sesame seeds.
Bake Until Golden
Slide the tray into the hot oven and bake for 8 to 10 minutes. Look for bubbling cheese, light browning at the edges. If your oven runs cool, maybe a minute or two more – keep an eye near the end so it doesn’t overcook.
Final Touch & Serve
Let them sit for 2 minutes straight from the oven – just enough to handle without burning your fingers. Sprinkle with chopped parsley right before serving. That green lift softens everything, visually and flavorfully too.
Good to Know
- If your sesame seeds smell a little stale, toast them briefly in a dry pan before adding – makes all the difference
- Don’t skip the parchment paper… cheese likes to wander when it melts
- If you want a crispier base, pre-toast the bagel halves in the oven for 3 minutes before adding the filling
Serving Ideas
- Serve with cold cucumber salad or thin-sliced fennel and apple for a bright contrast
Top Tricks
- If making for a crowd, assemble everything ahead and refrigerate – then bake just before serving
Frequently Asked Questions
Can I prepare the filling in advance?
Absolutely – you can mix the tuna-cream cheese blend up to 2 days ahead and keep it chilled. Just hold off on the cheese and sesame topping until just before baking.
What’s the best cheese to use for melting?
A semi-firm cheese like Emmental, Gruyère, or even a tangy aged cheddar works beautifully. Mozzarella melts nicely too but lacks the saltiness to balance the tuna, so maybe mix it with something sharper.
Are there vegetarian alternatives for this recipe?
You can swap the tuna for mashed chickpeas or white beans, mixed with lemon zest, olive oil, and the same cream cheese base. Add a few capers for a briny note… it’s a different dish but still wonderfully cozy.
Can I freeze them once baked?
I honestly wouldn’t recommend it. The cream cheese and tuna don’t freeze well together – they tend to separate. But you can prep and freeze just the tuna mixture separately, then thaw and assemble fresh.
Conclusion
There’s a lovely kind of happiness in food that feels both simple and special – like a quiet comfort. These bagels gratinés au thon are precisely that. You don’t need much to make them, and they tend to disappear faster than expected. I hope they find a place in your kitchen, the way they did in mine.
More recipes suggestions and combination
Smoked Salmon and Avocado Bagels
Creamy slices of ripe avocado and silky smoked salmon make for a luxurious open-faced bagel – a squeeze of lemon, a touch of cracked pepper. Perfect Sunday lunch.
Tuna Salad Wraps
Wrap the tuna mixture with crunchy lettuce, sliced cucumber, and a bit of mustard in a soft tortilla. Makes a nice light lunch or picnic option.
Shrimp and Avocado Toast
Crunchy sourdough spread with mashed avocado, topped with sauteed shrimp and chili flakes. Refreshing and fiery in equal measure.
Bagel Pizzas
Use any bagel halves you have – layer with marinara, mozzarella, and your pick of toppings. A favorite after-school snack growing up.
Quinoa Salad with Seafood
Toss cooked quinoa with chopped tomatoes, herbs, olive oil and flaked white fish or shrimp. A fresh, lemony meal you’ll want to pack for lunch.
