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

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.

eggs, lowfat cottage cheese, olive oil, flatleaf, lemon juice, capers, scallion, kosher salt, tomatoes, mixed olives, tuna, bread, garlic

Taken from www.epicurious.com/recipes/food/views/nicoise-toasts-51104420 (may not work)