This tuna melt is a delicious departure from the heavy-handed classic. It highlights heart-healthy fats, with omega-3 fatty acids in the tuna and monounsaturated fat in the olives and olive oil.
Castelvetrano olives have a mild flavor and buttery texture that works well in this salsa, but if you have trouble finding them, any mild green olive will do. When purchasing canned tuna, look for the words “pole-and-line caught” on the label for the more sustainably-caught fish. We like Wild Planet brand.
Combine olives, oil, 1 tsp. of the lemon zest and 1 Tbsp. of the lemon juice, parsley, sunflower seeds, and crushed red pepper flakes in a bowl; stir well. Set aside.
Combine tuna, dill, mayonnaise, mustard, remaining 1 tsp. lemon zest and 1 Tbsp. lemon juice, salt, and black pepper in a bowl; stir well.
Preheat broiler to HIGH. Divide tuna salad evenly on top of each slice of bread; place on a foil-lined baking sheet. Sprinkle cheese evenly over top. Broil for 1-2 minutes, until cheese melts. Spoon olive salsa over toasts.
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