No-Cook White Bean Tuna & Heirloom Tomato Boards

Serves 4 · 15 min prep

Ingredients

• 2 (5-oz) cans canned tuna in olive oil
• 1 (15-oz) can cannellini beans
• 1.25 lb heirloom tomatoes
• 1 medium cucumber
• 1/2 cup Kalamata olives
• 1/3 cup fresh parsley
• 3 Tbsp extra-virgin olive oil
• 1.5 Tbsp red wine vinegar
• 1 small garlic clove
• 1/2 tsp dried oregano
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 8 crusty baguette slices
• 4 lemon wedges

Instructions

1. 1Drain the tuna, reserving a teaspoon of its oil if desired, and flake into large chunks in a bowl. Rinse and drain the cannellini beans thoroughly.
2. 2Slice heirloom tomatoes into thick rounds or wedges. Halve the cucumber lengthwise, scoop seeds if watery, and cut into half-moons. Pit olives if needed.
3. 3Mince the garlic very fine. Whisk olive oil, red wine vinegar, garlic, oregano, salt, and pepper into a bright vinaigrette.
4. 4Gently toss beans with half the vinaigrette and chopped parsley so they soak up flavor.
5. 5Arrange tomato slices and cucumber in loose rows on four large plates or shallow lunch containers to form the base of each board.
6. 6Nestle flaked tuna and dressed beans in separate piles beside the vegetables. Scatter olives and remaining parsley over everything.
7. 7Drizzle the remaining vinaigrette across the plates. Toast or leave baguette slices fresh and place two alongside each board for scooping.
8. 8Squeeze a lemon wedge over each plate just before eating. Pack components separately if prepping ahead so bread stays crisp.