• 4servings
  • 326calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B1, B3, B6, B9, C
MineralsCopper, Natrium, Chromium, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 5 tablespoons extra-virgin olive oil

  2. Finely shredded zest of 1 lemon

  3. 3 tablespoons fresh lemon juice

  4. 3/4 teaspoon kosher salt

  5. 1/2 teaspoon freshly ground black pepper

  6. 3 tablespoons chopped chives

  7. 1/4 cup flat-leaf parsley leaves, plus more for garnish

  8. 1 can (15 oz.) cannellini beans, drained and rinsed

  9. 2 cans (5 oz. each) tuna*, preferably packed in natural juices, drained and broken into chunks

  10. 3 green onions, thinly sliced

  11. 4 to 8 thick slices large heirloom tomatoes (we especially love Brandywine)

Instructions Jump to Ingredients ↑

  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.

  3. *Look for pole- or troll-caught.

  4. Note: Nutritional analysis is per serving.


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