Niçoise Toasts

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

Combine eggs, cottage cheese, 1 Tbsp. oil, 2 Tbsp. chopped parsley, 1 Tbsp. 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.

Toss 2 Tbsp. oil, 1 cup parsley leaves, 1 Tbsp. 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.

Serves 4.