Lemon-Dill Tuna White Bean Heirloom Tomato Plates

Serves 4 · 18 min prep

Ingredients

• 2 (5-oz) cans canned solid white tuna in olive oil, drained
• 1 (15-oz) can cannellini beans, rinsed and drained
• 3 cups heirloom tomatoes, wedges
• 1 cup celery ribs, thin slice
• 1/4 cup red onion, paper-thin half-moons
• 3 Tbsp fresh dill, chopped
• 2 Tbsp fresh parsley, chopped
• 3 Tbsp extra-virgin olive oil
• 3 Tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tsp Dijon mustard
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 4 cups baby arugula
• 4 slices crusty bread or crackers, for serving

Instructions

1. 1Drain the tuna well, then flake it into large chunks in a medium bowl so it stays meaty rather than mushy.
2. 2Rinse and drain the cannellini beans thoroughly and add them to the tuna.
3. 3Whisk olive oil, lemon juice, zest, Dijon, salt, and pepper until bright and emulsified.
4. 4Pour half the dressing over the tuna and beans; fold gently with a fork to coat without shredding the fish.
5. 5Add the sliced celery, red onion, dill, and parsley; fold once more so the herbs perfume everything.
6. 6Arrange a bed of baby arugula on four plates or meal-prep containers.
7. 7Spoon the tuna-bean mixture over the greens, then nestle the heirloom tomato wedges the edges.
8. 8Drizzle the remaining lemon dressing over the tomatoes and greens.
9. 9Serve immediately with a slice of crusty bread for scooping, or chill up to 4 hours for work lunches—the beans keep the salad satisfying without any stove time.