Photo: Annabelle Brakey; Styling: Dan Becker
Yield
Serves 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

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

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

*Look for pole- or troll-caught.

Step 4

Note: Nutritional analysis is per serving.

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