Ingredients
Olive Salsa
- 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
- 1 Tbsp. fresh lemon juice
- 1/4 tsp. kosher salt
- 1/4 tsp. black pepper
- Pinch of crushed red pepper flakes
Tuna Salad
- 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. kosher salt
- 1/4 tsp. black pepper
Toppings and Bread
- 1/2 cup freshly grated mozzarella or sharp white cheddar cheese
- 3 thick slices sourdough or multigrain bread
Instructions
- Prepare Olive Salsa: In a medium bowl, combine the roughly chopped Castelvetrano olives, finely chopped fresh parsley, pine nuts, extra-virgin olive oil, lemon zest, fresh lemon juice, kosher salt, black pepper, and a pinch of crushed red pepper flakes. Stir all ingredients thoroughly until well combined and set aside to let flavors meld.
- Preheat Broiler: Position the top oven rack about 6 inches from the heating element and preheat your broiler to the HIGH setting to prepare for toasting the bread with the toppings.
- Make Tuna Salad: In a separate bowl, combine the drained tuna, mayonnaise or Greek yogurt, Dijon or whole-grain mustard, finely chopped fresh dill, fresh lemon juice, kosher salt, and black pepper. Mix well until all ingredients are evenly incorporated.
- Assemble Toasts: Evenly distribute the tuna salad mixture over each slice of sourdough or multigrain bread placed on a foil-lined baking sheet. Sprinkle the freshly grated mozzarella or sharp white cheddar cheese generously on top of each slice.
- Broil Toasts: Place the baking sheet under the preheated broiler for about 2 minutes or until the cheese is melted and bubbly. Keep a close watch to prevent burning.
- Finish and Serve: Remove the toasts from the oven and immediately spoon a generous amount of the prepared olive salsa on top. Serve warm for a delicious, savory open-faced sandwich.
Notes
- Use Greek yogurt as a healthier alternative to mayonnaise for a lighter tuna salad.
- Castelvetrano olives are mild and buttery — if unavailable, substitute with green olives but adjust salt accordingly.
- Watch the toasts carefully while broiling to prevent overcooking or burning the cheese.
- Pine nuts can be toasted lightly for added crunch and aroma.
- For a dairy-free option, omit cheese or use a plant-based cheese substitute.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Snacks
- Method: Broiling
- Cuisine: American
