Saturday, May 21, 2011
Tomato "Bruschetta" with Tuna and Cannellini Salad
5 tablespoons extra-virgin olive oil
Finely shredded zest of 1 lemon
3 tablespoons fresh lemon juice
3/4 teaspoon salt (optional)
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, water packed,drained and broken into chunks
3 green onions, thinly sliced
4 to 8 thick slices large heirloom tomatoes
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.