Cheesy Tuna Toast with Olive Salsa comes together in just 15 minutes. Enjoy this Mediterranean-inspired meal for lunch or a hearty, healthy snack. 
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. Dress it up with mashed avocado and smoked salmon or dress it down with a smear of nut butter and honey. Either way, you have a comforting meal or snack ready to satisfy any craving.
This recipe channels the flavors of the Mediterranean with buttery Castelvetrano olives, lemon, herbs, and heart-healthy olive oil. Not to mention omega-3-rich canned tuna, which is go-to favorite pantry ingredient.
The bright, tangy flavors of the salsa are balanced by the rich layer of melty mozzarella, creating a perfectly balanced bite.
How to Make Tuna Toast with Olive Salsa
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.
- Bonus: Both the tuna salad and olive salsa can be made in advance to help further shave time off this speedy meal.
The Ingredients
- Tuna: 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 brands Wild Planet and Bela, which are both certified sustainable.
- Mayo: A small dollop of mayonnaise lends just enough creaminess to the tuna salad. Alternatively, you can use plain Greek yogurt.
- Mustard: A must in all tuna salads, Dijon or whole-grain mustard cuts through the richness of the mayo with just enough zest and bite.
- Lemon: I love adding both lemon zest and juice to the tuna salad and olive salsa.
- Olives: For the salsa, I prefer using a Castelvetrano olive, which is mild, buttery and sweet. Alternatively, you can use Manzanilla olives.
- Herbs: Fresh parsley invigorate the salsa with freshness and an herbaceous backbone. I also love adding fresh dill to the tuna salad.
- Cheese: Use a mild cheese, such as mozzarella, which won't overpower the other flavors.
- Bread: It's best to use a thick-cut bread here, which will be able to withstand the weight of the toppings. I personally love using sourdough, however a seedy multigrain is also a great choice.
Note: 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.
The Directions
Step 1: Prepare Salsa
In a medium bowl, combine olives, parsley, olive oil, lemon juice and zest, pine nuts (if using), salt and pepper; mix to combine.
Step 2: Prepare Tuna Salad
In a separate bowl, combine drained tuna, mayonnaise, mustard, dill, lemon juice, salt, and pepper; mix well to combine.
Step 3: Assemble Tuna Toast
Preheat broiler to HIGH and place the top oven rack 6 inches from heat.
Divide tuna mixture evenly on each slice of bread and place a baking sheet. Scatter shredded cheese overtop, and broil for 2 minutes, until cheese melts.
Remove tuna toast from oven and spoon olive salsa overtop.
What to Serve with Tuna Toast:
- Tomato Soup: Soup + tuna sandwiches are a classic combo, and one satisfies every time!
- Salad: Serve alongside my 15 Minute Mediterranean Chickpea Salad for a speedy, satiating lunch.
- Roasted Veggies: This Harissa Roasted Cauliflower and Chickpea dish is a reader favorite, and would compliment the tuna toast deliciously.
Make-Ahead and Storage Tips:
- Make-Ahead: Both the tuna salad and olive salsa can be made 1 to 2 days ahead. Refrigerate separately.
- Store: Store tuna salad and olive salsa in separate containers in the fridge for 2 to 3 days.
More Healthy Recipes using Canned Tuna:
10 Minute Chickpea Tuna Salad
Tuna Melts with Quick-Pickled Fennel
Healthy Tuna Noodle Casserole
If you give this recipe a try, snap a pic and tag #dishingouthealth so I can see your beautiful creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!
Cheesy Tuna Toasts with Olive Salsa
Equipment
- Mixing bowls
- Baking sheet
Ingredients
Olive Salsa
- ⅓ cup pitted Castelvetrano olives, roughly chopped
- 2 Tbsp. finely chopped fresh parsley
- 2 Tbsp. finely chopped pine nuts
- 2 Tbsp. extra-virgin olive oil
- 1 tsp. lemon zest, plus 1 Tbsp. fresh lemon juice
- ¼ tsp. each kosher salt and black pepper
- Pinch of crushed red pepper flakes
Tuna Toast
- 1 (5-oz.) can albacore or skipjack tuna, drained
- 2 Tbsp. mayonnaise or plain whole-milk Greek yogurt
- 1 tsp. Dijon or whole-grain mustard
- 2 Tbsp. finely chopped fresh dill
- 1 tsp. fresh lemon juice
- ¼ tsp. each kosher salt and black pepper
- ½ cup freshly grated mozzarella or sharp white cheddar cheese
- 3 thick slices sourdough or multigrain bread
Instructions
- Prepare Olive Salsa:In a medium bowl, combine olives, parsley, pine nuts, olive oil, lemon juice and zest, salt, pepper, and chili flakes; mix to combine.
- Preheat broiler to HIGH and place the top oven rack 6 inches from heat.Prepare tuna salad by combining drained tuna, mayonnaise, mustard, dill, lemon juice, salt, and pepper; mix well to combine.Divide tuna mixture evenly on each slice of bread and place on a foil-lined baking sheet. Scatter shredded cheese overtop, and broil for 2 minutes, or until cheese melts. Remove tuna toast from oven and spoon olive salsa overtop.
Notes
- Make-Ahead: Both the tuna salad and olive salsa can be made 1 to 2 days ahead. Refrigerate separately.
- Store: Store tuna salad and olive salsa in separate containers in the fridge for 2 to 3 days.
Nutrition
Julie Glascock
Yummy!!! So good! Thank you for your wonderful recipes, Julie.
Libby
These are fantastic, and so easy! Thank you!
Kyle
What a delight. These tuna toasts are so satisfying. The olive salsa is incredible. Give me more!
Jamie Vespa
I'm so glad you enjoyed them, love! Thank you for leaving a review!
The Modern Proper
This is a drool-worthy recipe! I love that it is basically a tuna melt but with one less slice of bread it is just a little healthier! YUM YUM YUM