Classic salad, meet the open-face sandwich. Our version includes garlic-scented toast and a versatile, new-school egg salad made with cottage cheese, parsley, and capers.
Recipe information
Total Time
20 minutes
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
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.
Step 2
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).
Step 3
Toast bread; rub 1 side with cut end of garlic. Spread egg salad on top of each slice, dividing equally. Top with tuna mixture.
Nutrition Per Serving
Recipe notes
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