Cheesy tuna toasts with olive salsa comes together in just 15-minutes and can serve as any type of meal, from hearty breakfast to afternoon snack, party appetizer to easy dinner. I’d like to petition for toast to be its own food group. It’s the perfect vehicle for almost any kind of topping combo, and is equally satisfying dressed up (bring on the mashed avocado, smoked salmon, and greens) or dressed down with a simple smear of almond butter and honey.
This recipe channels so many delicious Mediterranean flavors, from the buttery Castelvetrano olives and lemony olive oil to the omega-3-packed tuna. The bright, tangy flavors of the salsa are balanced by the rich layer of cheese that melds into the tuna like a dream.This recipe delivers a double dose of heart-healthy unsaturated fats, from both tuna and olive oil. When it comes to canned tuna and sustainability, you want to look for the phrase “pole-and-line-caught” on the label. I love the brand Bela, which sell their tuna packed in olive oil in little glass jars, as opposed to cans. However, there are plenty of sustainably-caught canned tuna that fit the bill here.
Feel free to make your tuna salad whichever way you prefer—mixed with mayo, Greek yogurt, onion, Dijon, herbs, lemon, etc. The real star of this show is the olive salsa, which brings any average canned tuna situation to a level of greatness. This recipe demands a hearty, sturdy bread (one crusted with seeds adds a nutrition bonus); it’s the best match for the cheesy tuna topping. Both the tuna salad and olive salsa can be made in advance to help further shave time off this speedy main.
If you wind up with leftover salsa, mix it into salads or pasta, spoon it over grilled fish or meat, or add it to anything in need for a briny, salty upgrade.I’ll toast to this all day.
- ½ cup pitted Castelvetrano olives
- 2 Tbsp. extra-virgin olive oil
- 2 tsp. lemon zest, plus 2 Tbsp. fresh lemon juice, divided
- 2 Tbsp. fresh chopped parsley
- 1 Tbsp. roasted sunflower seeds
- ½ tsp. kosher salt, divided
- ½ tsp. freshly ground black pepper, divided
- ¼ tsp. crushed red pepper flakes
- 1 (5-oz.) can solid white albacore tuna in water, drained
- 2 Tbsp. fresh chopped dill
- 2 Tbsp. mayonnaise or plain whole-milk Greek yogurt
- 1 tsp. Dijon mustard
- 1½ oz. shredded gruyere, havarti, or mozzarella cheese
- 4 thick slices whole-grain bread
- Combine olives, oil, 1 tsp. of the lemon zest and 1 Tbsp. of the lemon juice, parsley, seeds, ¼ tsp. salt, ¼ tsp. black pepper, and crushed red pepper flakes in a bowl; stir well. Set aside.
- Combine tuna, dill, mayo, mustard, remaining 1 tsp. lemon zest and 1 Tbsp. lemon juice, ¼ tsp salt, and ¼ tsp. black pepper in a bowl; stir well.
- Preheat broiler to HIGH. Divide tuna salad evenly on top of each slice of bread; place on a foil-lined baking sheet. Sprinkle cheese evenly over top. Broil for 1-2 minutes, until cheese melts. Spoon olive salsa over toasts.