Tomato "Bruschetta" with Tuna and Cannellini Salad

Tomato "Bruschetta" with Tuna and Cannellini Salad
Photo by Annabelle Brakey


  • 3 tablespoons chopped chives
  • 2 cans (5 oz. each) tuna*, preferably packed in natural juices, drained and broken into chunks
  • 4 to 8 thick slices large heirloom tomatoes (we especially love Brandywine)
  • ¼ cup flat-leaf parsley leaves, plus more for garnish
  • ¾ teaspoon kosher salt
  • 3 green onions, thinly sliced
  • Finely shredded zest of 1 lemon
  • + 4 more ingredients
    • 5 tablespoons extra-virgin olive oil
    • 3 tablespoons fresh lemon juice
    • 1 can (15 oz.) cannellini beans, drained and rinsed
    • ½ teaspoon freshly ground black pepper

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 y...

View full recipe at My Recipes


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