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Tomato "Bruschetta" with Tuna and Cannellini Salad

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.


  • 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)

Nutrition Information

  • calories 326
  • caloriesfromfat 52 %
  • protein 25 g
  • fat 19 g
  • satfat 2.7 g
  • carbohydrate 16 g
  • fiber 5.5 g
  • sodium 582 mg
  • cholesterol 26 mg

How to Make It

  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.

  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.

  3. *Look for pole- or troll-caught.

  4. Note: Nutritional analysis is per serving.