Combine eggs, ricotta cheese, 1 tablespoon oil, 2 tablespoons chopped parsley, 1 tablespoon lemon juice, capers, and scallion in a medium bowl. Using a large fork, mash until a chunky paste forms. Season with salt and pepper as desired.
Toss 2 tablespoons oil, 1/2 cup parsley leaves, 1 tablespoon lemon juice, tomatoes, and olives in a medium bowl. Gently add in large chunks of tuna.Be careful not to over mix. Season with salt and pepper as desired.
Toast bread. Spread egg salad on top of each slice, dividing equally. Top with tuna mixture.