NIÇOISE TOASTS & 11 things to do with a can of tuna

by Cindi SutterFounder of The Spirited Table® - recipe by by BY THE BON APPÉTIT TEST KITCHEN BON APPÉTIT JULY 2012



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.

Makes 4 servings

4 large hard-boiled eggs, peeled, coarsely chopped
3/4 cup low-fat cottage cheese
3 Tbsp olive oil, divided
2 Tbsp chopped flat-leaf parsley plus 1 cup leaves
2 Tbsp (or more) fresh lemon juice, divided
1 Tbsp 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 oz tuna packed in olive oil (preferably pole-caught), drained, broken into pieces
4 1/2-inch-thick slices rustic bread
1 garlic clove, halved


  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.


Cook's Note

Per serving: 390 calories, 21g fat, 2g fiber
Nutritional analysis provided by Bon Appétit

This is just one of the 11 things to do with a can of tuna - see more at from the BON APPÉTIT editors at Here are a few more peeks so that can of tuna in your cabinet doesn't feel lonely.