Cheesy Tuna Toasts with Olive Salsa

5 from 4 votes
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Cheesy Tuna Toast with Olive Salsa comes together in just 15 minutes. Enjoy this Mediterranean-inspired meal for lunch or a hearty, healthy snack. Tuna toast topped with cheese and olive salsa on a plate

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 IngredientsRecipe ingredients in separate bowls on a grey board with labels

  • 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.Tuna melt topped with olive salsa

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.Olive salsa being mixed in a gold bowl

Step 2: Prepare Tuna Salad

In a separate bowl, combine drained tuna, mayonnaise, mustard, dill, lemon juice, salt, and pepper; mix well to combine.tuna salad being mixed in a white bowl

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.Toast topped with tuna and shredded cheese on a baking sheet

What to Serve with Tuna Toast:

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.

Cheesy tuna toast sliced in half on a plate

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!

5 from 4 votes

Cheesy Tuna Toasts with Olive Salsa

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.
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 3 servings

Equipment

  • Mixing bowls
  • Baking sheet

Ingredients  

Olive Salsa

  • 1/3 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
  • 1/4 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
  • 1/4 tsp. each kosher salt and black pepper
  • 1/2 cup freshly grated mozzarella or sharp white cheddar cheese
  • 3 thick slices sourdough or multigrain bread
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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

Serving: 1toast | Calories: 400kcal | Carbohydrates: 25g | Protein: 16g | Fat: 28g | Saturated Fat: 4g | Sodium: 720mg | Fiber: 1.5g | Sugar: 1g

I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.

If you love this recipe, please leave a star rating and review below!

 

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5 from 4 votes

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7 Comments

  1. Emily says:

    Do you roast the pine nuts?

  2. Christie says:

    5 stars
    Very, very tasty. I love olives and tuna together and this brought them together wonderfully. I use low carb bread so it’s less carbs. Will make part of my “go to” lunches. Thanks for the recipe.

  3. Julie Glascock says:

    5 stars
    Yummy!!! So good! Thank you for your wonderful recipes, Julie.

  4. Libby says:

    5 stars
    These are fantastic, and so easy! Thank you!

  5. Kyle says:

    5 stars
    What a delight. These tuna toasts are so satisfying. The olive salsa is incredible. Give me more!

    1. Jamie Vespa says:

      I’m so glad you enjoyed them, love! Thank you for leaving a review!

  6. The Modern Proper says:

    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