Rating: 5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

This Story Originally Appeared On sunset.com

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Credit: Annabelle Brakey; Styling: Dan Becker

Recipe Summary test

Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

326 calories; calories from fat 52%; protein 25g; fat 19g; saturated fat 2.7g; carbohydrates 16g; fiber 5.5g; sodium 582mg; cholesterol 26mg.
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