Cheesy Tuna Toasts with Olive Salsa

By Jamie Vespa

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.

Ingredients

• 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 tsp. lemon zest, plus 1 Tbsp. fresh lemon juice
• 1/4 tsp. each kosher salt and black pepper
• 1/4 tsp. each kosher salt and black pepper
• Pinch of crushed red pepper flakes
• 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
• 1/4 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

1. 1

   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.

2. 2

   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.