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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
Details
Servings 4
Preparation time 20mins
Cooking time 20mins
Adapted from epicurious.com
Preparation
Step 1
Preparation
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.
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).
Toast bread; rub 1 side with cut end of
garlic. Spread egg salad on top of each
slice, dividing equally. Top with tuna mixture.
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