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 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.
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).
Toast bread; rub 1 side with cut end of garlic. Spread egg salad on top of each slice, dividing equally. Top with tuna mixture.
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