Ingredients for Niçoise Toasts

• 4 large hard-boiled eggs, peeled, coarsely chopped

• 180ml 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 spring onion, thinly sliced

• Kosher salt, freshly ground pepper

• 150g halved cherry tomatoes

• 40g quartered pitted mixed olives

• 110g tuna packed in olive oil (preferably pole-caught), drained, broken into pieces

• 4 1/2-inch-thick slices rustic bread

• 1 garlic clove, halved

Combine eggs, cottage cheese, 1 tablespoon oil, 2 tablespoons chopped parsley, 1 tablespoon lemon juice, capers, and spring onion in a medium bowl. Using a potato masher or large fork, mash until a coarse paste forms. Season with salt and pepper.

Toss 2 tablespoons oil, 1 cup parsley leaves, 1 tablespoon 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).

Toast bread; rub 1 side with cut end of garlic. Spread egg salad on top of each slice, dividing equally. Top with tuna mixture.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.