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.
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
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