Photo: Annabelle Brakey; Styling: Dan Becker
YieldsServes 4
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)

Directions

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.

Tomato “Bruschetta” with Tuna and Cannellini Salad