Tomato "Bruschetta" with Tuna and Cannellini Salad

pniana

I just made this and it was delicious and I don't really like canned tuna!!
It is listed on MFP as Sunset Magazine Tomato "Bruschetta" with Tuna and Cannellini Salad.

5 Tbls Olive Oil (I actually only used 3)
Finely shredded zest of 1 lemon
3 Tbls lemon juice
3/4 tsp kosher salt
1/2 tsp ground pepper
3 Tblsp fresh chopped basil
1/4 cup flat-leaf parsley, chopped
1 can (15 oz) cannellini beans, drained and rinsed
2 cans (5 oz each) tuna, packed in water or natural juices, drained and chunked.
2-3 green onions sliced
4 to 8 thick slices large tomato (preferably heirloom)

1. In medium bowl, wisk together oil, lemon zest and juice, salt and pepper and basil. Stir in Parsley, beans, tuna and green onions until coated.

2. Arrange tomato slices on 4 plates and spoon tuna salad on top, dividing evenly (approx 1 cup).

These numbers are for the 5 Tblsp of olive oil although I think that would be too much. 3 was just fine, it wasn't dry at all. And I didn't use heirloom tomatoes (almost impossible to find in Phoenix) and it was fantastic!

Cal: 326
Fat: 19g
Chol 26mg
Carbs 16g
Sodium 582 mg
Protein 25g
Fiber 5.5g

Hope you all like this as much as I did!

m2kjenn

Looks FANTASTIC - can't wait to try it.