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tuna essentials: crunchy cheddar tuna, on a bagel

Recipe by
Andy Anderson !
Wichita, KS

I love a good tuna melt, as much as the next person… Assuming, of course, that the next person likes tuna melts. But sometimes, I crave that cheesy taste, on a cold, not hot, tuna sandwich. And, for an added boost, I wanted a bit of a crunch. So, I added some crushed homemade Cheese It crackers. FYI: You should be able to get two sandwiches out of this recipe. So, you ready… Let’s get into the kitchen.

yield 2 serving(s)
prep time 10 Min
method No-Cook or Other

Ingredients For tuna essentials: crunchy cheddar tuna, on a bagel

  • 5 oz
    tuna, water packed, 1 standard can
  • 2 Tbsp
    mayonnaise, plain variety
  • 1 Tbsp
    cheddar powder, i prefer hoosier hill farm brand
  • 1 Tbsp
    pickle relish, i prefer dill
  • 1 - 2 tsp
    yellow mustard, i prefer, french’s, or homemade
  • salt, kosher variety, to taste
  • white pepper, freshly ground, to taste
  • 8 - 10
    cheese it crackers, homemade, if possible, ground
  • 1
    egg bagel, sliced and toasted

How To Make tuna essentials: crunchy cheddar tuna, on a bagel

  • 1
  • 2
    The tuna you use should be water, not oil packed. My absolute favorite brand of tuna is Wild Planet. Wild Planet tuna is a delicious, healthy way to enjoy tuna straight from the can. Available in Albacore or Skipjack, it is cooked just once in the can, so it retains all of its natural juices and Omega 3 oils, and is packed in cans with no added water or oil. The tuna are caught one at a time by pole and line and trolling; these methods catch only smaller migratory fish, that are lower in mercury.
  • 3
    If you have a chance, pick up a can, and taste the difference.
  • 4
    I make my own Cheese It brand crackers for the express purpose of using as a breading for things like chicken, fish, or for recipes like this one. There are, of course, other brands of cheese crackers besides Cheese It, and each one has varying amount of “cheese” taste. The reason I make my own is I do not use any preservatives, so they are healthier, and I get to control how “cheesy” they are. My crackers have more of a cheese kick, the most store-bought brands. At least, that is my story, and I am sticking to it.
  • 5
    Although my tastes run more to mayonnaise, many folks prefer Miracle Whip in their tuna. If that is the case, simply substitute an equal amount of Miracle Whip for the mayonnaise. If you are looking for the gold standard of mayonnaise, most Southerners would point you to Duke’s. It is hard to find up in the Northern part of the country, but that is what Amazon Market is for :-)
  • 6
    The ratio of tuna-to-ingredients creates, what I think, is a perfect consistency for this sandwich; however, if you need a “wetter” tuna, just add a bit more mayo, or mustard.
  • 7
    Gather your ingredients (mise en place).
  • 8
    Drain the tuna, place in a bowl with all the ingredients, except the Cheese It crackers, and gently fold together.
  • 9
    Just before serving, add the Cheese It crackers, and fold into the tuna. Then do a final tasting for proper seasoning.
  • 10
    Chef’s Note: Why add the crackers at the last minute before serving? The crackers will remain nice and crunchy for about an hour. After that they will begin absorbing the moisture from the tuna, and become soggy. That does not change the flavor of the sandwich, but you will just not have that nice satisfying crunch.
  • 11
  • So yummy
    Serve on a toasted bagel with some pickle slices, and maybe some chips or fries. Enjoy.
  • Stud Muffin
    Keep the faith, and keep cooking.

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