Mediterranean Tuna & Egg Toast with Dijon Drizzle

1.Place the two slices of multigrain bread in a toaster or under a broiler until golden brown and crisp. Set aside.

2.Peel the hard-boiled eggs. Slice them thinly into rounds, aiming for about 4-5 slices per egg.

3.In a small bowl, combine the drained tuna, mayonnaise, Dijon mustard, black pepper, and sea salt. Mix gently until just combined, ensuring some texture remains in the tuna.

4.Lightly brush the toasted bread surfaces with olive oil for richness, if desired.

5.Spread the seasoned tuna mixture evenly over both slices of toasted bread.

6.Arrange the sliced hard-boiled eggs neatly over the layer of tuna on each slice.

7.Garnish generously with freshly chopped parsley before serving immediately.