Tuna Bagelwich  

Servings: 4

2 oz. Neufchatel cheese, room temperature
1 Tbs. Buttermilk or skim milk
1/8 tsp. Dried dill weed
Dash Garlic salt
1 (6 3/4 Oz) canned Tuna packed in water, drained

1 Green onion, sliced
2 Tbs. Sliced pimento-stuffed olives
1 Tbs. Red-wine vinegar
2 Pumpernickel or onion bagels (3 inch dia. 1 1/2 inch thick)
4 Iceberg or Bibb lettuce leaves

In a small bowl, beat cheese and buttermilk until smooth. Stir in dill weed and garlic salt. In another small bowl, combine tuna, green onion and olives. Sprinkle vinegar over tuna mixture; toss with a fork to distribute. Cut bagels in half horizontally; toast cut sides. Place 1 bagel half, toasted side up, on each of 4 plates. Spread 1/4 of tuna mixture over lettuce on each bagel half.