Recipe information
Total Time
20 minutes
Yield
4 Servings
Ingredients
4
large hard-boiled eggs, peeled, coarsely chopped
3
/4 cup low-fat cottage cheese
3
tablespoons olive oil, divided
2
tablespoons chopped flat-leaf parsley plus 1 cup leaves
2
tablespoons (or more) fresh lemon juice, divided
1
tablespoon coarsely chopped capers
1
scallion, thinly sliced
Kosher salt, freshly ground pepper
1
cup halved cherry tomatoes
1
/4 cup quartered pitted mixed olives
4
ounces tuna packed in olive oil (preferably pole-caught), drained, broken into pieces
4
1/2-inch-thick slices rustic bread
1
garlic clove, halved
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Preparation
Step 1
Combine eggs, cottage cheese, 1 Tbsp. oil, 2 Tbsp. chopped parsley, 1 Tbsp. lemon juice, capers, and scallion in a medium bowl. Using a potato masher or large fork, mash until a coarse paste forms. Season with salt and pepper.
Step 2
Toss 2 Tbsp. oil, 1 cup parsley leaves, 1 Tbsp. lemon juice, tomatoes, and olives in a medium bowl. Season with salt, pepper, and more lemon juice, if desired. Gently fold in tuna (don't overmix; keep it chunky).
Step 3
Toast bread; rub 1 side with cut end of garlic. Spread egg salad on top of each slice, dividing equally. Top with tuna mixture.
Nutrition Per Serving
One serving contains: Calories (kcal) 390 Fat (g) 21 Saturated Fat (g) 4 Cholesterol (mg) 220 Carbohydrates (g) 26 Dietary Fiber (g) 2 Total Sugars (g) 4 Protein (g) 24 Sodium (mg) 220