Tomato “Bruschetta” with Tuna and Cannellini Salad
Photo: Annabelle Brakey; Styling: Dan Becker
Time: 20 minutes. No bread is involved, but this is hearty enough for a quick weeknight meal--and makes great use of vine-ripened tomatoes.
How to Make It
Step 1
1
In a medium bowl, whisk together oil, lemon zest and juice, salt, pepper, and chives. Add parsley leaves, beans, tuna, and onions and stir gently just until coated.
Step 2
2
Arrange tomato slices on 4 plates and spoon tuna mixture on top, dividing evenly. Top each salad with a few parsley leaves if you like.
Step 3
3
*Look for pole- or troll-caught.
Step 4
4
Note: Nutritional analysis is per serving.
Ingredients
5 tablespoons extra-virgin olive oil
Finely shredded zest of 1 lemon
3 tablespoons fresh lemon juice
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons chopped chives
1/4 cup flat-leaf parsley leaves, plus more for garnish
1 can (15 oz.) cannellini beans, drained and rinsed
2 cans (5 oz. each) tuna*, preferably packed in natural juices, drained and broken into chunks
3 green onions, thinly sliced
4 to 8 thick slices large heirloom tomatoes (we especially love Brandywine)
