Tomato Bread-less Bruschetta with Tuna & Cannellini Salad

By Mbakalarski

This low carb recipe for bruschetta includes sweet heirloom tomatoes and creamy cannellini beans for a delicious lunch in a crunch or as the start to any health-conscious meal. Protein-packed and filled with nutritious vegetables, there is no reason to feel guilty for going back for seconds. Tomato Bread-less Bruschetta with Tuna and Cannellini Salad is the perfect recipe to start any party with or this recipe makes a yummy light lunch any day of the week.

Ingredients

• 5 tablespoons extra virgin olive oil
• 1 tablespoon of lemon zest
• 3 tablespoons fresh lemon juice
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3 tablespoons chopped chives
• 1/4 cup flat-leaf parsley leaves, plus more for garnish
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 2 (5-ounces) cans tuna, preferably packed in natural juices, drained and broken into chunks
• 3 green onions, thinly sliced
• 4 to 8 thick slices large Brandywine heirloom tomatoes

Details

Servings 4
Preparation time 10mins
Cooking time 15mins

Preparation

Step 1

In a medium bowl, whisk together extra virgin olive oil, lemon zest and juice, salt, black pepper, and chives. Add parsley leaves, beans, tuna, and onions, and stir gently just until coated.

Arrange tomato slices on 4 plates and spoon tuna mixture on top of, dividing evenly. Top each salad with a few parsley leaves if you like.