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.
Sunset AUGUST 2009
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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