I served this as the salad course at a dinner party and it was delicious! I love the tuna mixed with the tart lemon and acidity of the tomatoes! It was also a very elegant, pretty dish. There are a few things I'd do different though. First, I made each salad way too big. With such sharp flavors, as a precursor to the entree, 2 thick tomato slices would be plenty. Also, be sure to buy good-quality beans and tuna, or it's just not as attractive. I will make this again!!
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
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Amount per serving
- Calories: 326
- Calories from fat: 52%
- Protein: 25g
- Fat: 19g
- Saturated fat: 2.7g
- Carbohydrate: 16g
- Fiber: 5.5g
- Sodium: 582mg
- Cholesterol: 26mg
- 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)
- 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.
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