Go Back
–+ servings
Toast on a wooden board. Lemon juice is being squeezed on top

Layered Tuna & Egg Salad Toast

Perfect for a quick, satisfying brunch or lunch. This recipe combines creamy egg salad with a bright, briny tuna salad layered on crispy toasted bread.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 toasts
Course: Appetizer, lunch
Cuisine: American, Mediterranean
Ingredients Method

Ingredients
  

For the Egg Salad
  • 4 hard-boiled eggs chopped
  • ½ cup mayonnaise
  • 1 tsp whole grain mustard
  • Salt and pepper to taste
For the Tuna Salad
  • 1 can solid white tuna in water drained
  • 1 medium tomato or ½ cup cherry tomatoes chopped
  • ½ cup green beans blanched and thinly sliced
  • ¼ cup shallots chopped
  • ¼ cup black olives sliced
  • ¼ cup parsley finely chopped
  • Juice from ½ lemon about 1 tbsp
  • 1 tbsp olive oil
  • Salt and pepper to taste
For Assembly
  • 4 slices of bread toasted
  • Extra parsley for garnish

Method
 

  1. Prepare Egg Salad: In a bowl, mix chopped eggs, mayonnaise, mustard, salt, and pepper until creamy.
  2. Prepare Tuna Salad: In another bowl, combine tuna, tomatoes, green beans, shallots, olives, parsley, lemon juice, olive oil, salt, and pepper. Mix gently.
  3. Toast Bread: Toast the bread until golden.
  4. Assemble: Spread egg salad on each toast. Top with tuna salad. Garnish with parsley. Serve immediately and enjoy!

Tried this recipe?

Let us know how it was!