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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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. Ingredients:
4 large hard-boiled eggs, peeled, coarsely chopped |
3/4 cup low-fat cottage cheese |
3 tablespoons olive oil, divided |
2 tablespoons chopped flat-leaf parsley plus 1 cup leaves |
2 tablespoons (or more) fresh lemon juice, divided |
1 tablespoon coarsely chopped capers |
1 scallion, thinly sliced |
kosher salt, freshly ground pepper |
1 cup halved cherry tomatoes |
1/4 cup quartered pitted mixed olives |
4 ounces tuna packed in olive oil (preferably pole-caught), drained, broken into pieces |
4 1/2-inch-thick slices rustic bread |
1 garlic clove, halved |
Directions:
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.
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).
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.
4. Per serving: 390 calories, 21g fat, 2g fiber Nutritional analysis provided by Bon Appétit
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