Photo: Annabelle Brakey; Styling: Dan Becker
Serves 4

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.

How to Make It

Step 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.

Step 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.

Step 3

*Look for pole- or troll-caught.

Step 4

Note: Nutritional analysis is per serving.

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Ratings & Reviews

chriskitten8's Review

July 11, 2011
I served this as the salad course at a dinner party and it was delicious! I love the tuna mixed with the tart lemon and acidity of the tomatoes! It was also a very elegant, pretty dish. There are a few things I'd do different though. First, I made each salad way too big. With such sharp flavors, as a precursor to the entree, 2 thick tomato slices would be plenty. Also, be sure to buy good-quality beans and tuna, or it's just not as attractive. I will make this again!!

rongarden's Review

January 15, 2010
I feel healthier after preparing and eating this. Very easy to prepare

nancymacd's Review

September 08, 2009
Dish was served at a food and wine tasting dinner - flavors were wonderful and paired perfectly with a sauvignon blanc - could be done as a "small plate" with only one slice of tomato or main course with more generous portions. Held up well to being made ahead of time and served later - will definitely make again

LouiseCooks's Review

September 06, 2009
I could dream of this taste - I ended up serving leftovers over toasted bread. If you serve it that way, I suggest mashing the beans & some of the dressing into a paste, then spreading that on the bread, then tomatoe & tuna on top of that. Fabulous for summer tomatoes.