Niçoise Toasts
A sophisticated open-faced sandwich that combines classic Niçoise salad ingredients - hard-boiled eggs, tuna, olives, and tomatoes - served on rustic bread. This Mediterranean-inspired dish features a creamy egg salad base topped with a fresh tuna and olive mixture.
Ingredients
- •4 large large hard-boiled eggs, peeled, coarsely chopped
- •¾ 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 whole scallion, thinly sliced
- •to taste Kosher salt, freshly ground pepper
- •1 cup halved cherry tomatoes
- •¼ cup quartered pitted mixed olives
- •4 ounces tuna packed in olive oil (preferably pole-caught), drained, broken into pieces
- •4 slices 1/2-inch-thick slices rustic bread
- •1 clove garlic clove
- •1 half halved
Cooking Instructions
- 1.
Combine eggs, cottage cheese, 1 tablespoon oil, 2 tablespoons chopped parsley, 1 tablespoon 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.
5 min
- 2.
Toss 2 tablespoons oil, 1 cup parsley leaves, 1 tablespoons 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).
3 min
- 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.
5 min
