Bagel with Niçoise filling

Ingredients:

• 4 bagels topped with sesame, poppy, and dried onion seeds, cut in half horizontally
• 2 large eggs
• 1 cup green beans, ends trimmed
• 2 cans of 140g canned tuna in oil
• 1 bunch green onions, thinly sliced
• 1 small green bell pepper, diced
• 0.5 cup fresh parsley
• 1/4 cup chopped pitted green olives
• Lemon juice
• 3 tbsp olive oil + extra for drizzling
• 1 large tomato, cut into 4 round slices

Preparation:

1. Place the eggs in a saucepan and cover with cold water to a depth of 2 inches. Bring to a boil over medium heat and simmer for 8 minutes. Transfer with a slotted spoon to a bowl of ice water, then peel and slice.
2. Meanwhile, place the green beans in a microwave-safe bowl with 1/2 cup water and a pinch of salt. Cover with plastic wrap and microwave until tender, 2-3 minutes. Drain and rinse under cold water. Cut the green beans in half.
3. Drain the tuna and toss it with green beans, green onions, bell pepper, parsley, olives, lemon juice, 3 tablespoons olive oil, 1/4 teaspoon salt, and black pepper to taste.
4. Lightly toast the bagels. Layer tomato slices, tuna salad, and hard-boiled eggs on the bottom half of the bagel. Drizzle with olive oil and top with the bagel.