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

Instructions

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.