Tomato "bruschetta" with tuna and cannellini salad (tuna optional)

Sunset Magazine: No bread is involved, but this is hearty enough for a quick weeknight meal―and makes great use of vine-ripened tomatoes. *I'm a vegetarian and I simply exclude the tuna, which the recipe calls for.

Tomato "bruschetta" with tuna and cannellini salad (tuna optional)

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  • Prep Time


  • Total Time


  • Servings



  • 5

    tablespoons extra-virgin olive oil

  • Finely shredded zest of 1 lemon

  • 3

    tablespoons fresh lemon juice

  • ¾

    teaspoon kosher salt

  • ½

    teaspoon freshly ground black pepper

  • 3

    tablespoons chopped chives

  • ¼

    cup flat-leaf parsley leaves, plus more for garnish

  • 1

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

  • 2

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

  • 3

    green onions, thinly sliced

  • 4 to 8

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


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.


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