To make the roasted broccoli, preheat oven to 400°F (200°C). Chop broccoli into medium sized florets and wash well in a colander. Pat completely dry with paper towels and transfer to a roasting dish large enough to hold all the florets at the same level. Add two tablespoons of olive oil, coarse sea salt, fresh cracked pepper and 1 teaspoon of dried garlic. Toss with your hands to coat, making sure the oil and seasonings are evenly distributed. Roast in the oven for 30-35 minutes depending on the level of crispiness you wish. Stir the broccoli around halfway through cooking. You want the tips of the florets brown, crispy and slightly sticking to the bottom of the dish but not burnt so watch it carefully towards the end. To store as leftovers, let cool at room temperature, transfer to an airtight sealed container and refrigerate for 1-2 days.
Drain the tuna from water and crumble it with a fork in a bowl. Combine with the dijon mustard and mashed avocado and season with a pinch of salt.
Take your leftover broccoli and cut into smaller sized florets or chop coarsely into pieces. Sauté in a pan for 2-3 minutes without any added fat to give it extra crispiness. Add cheese (if using) toward the end and let it soften in the pan over the broccoli. Remove from heat and combine with the tuna.
Quarter the cherry tomatoes and add to the broccoli and tuna, along with the olives and almonds. Add a drizzle of olive oil, some salt and cracked pepper and stir to combine. Serve.