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.

Yield:

Serves 4

Recipe from

Nutritional 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

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)

Preparation

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.

*Look for pole- or troll-caught.

Note: Nutritional analysis is per serving.

Note:

August 2009