Tomato "Bruschetta" with Tuna and Cannellini Beans

Bruschetta is an Italian appetizer consisting of grilled bread topped with garlic, olive oil and tomatoes. I found this bread-free version in a Sunset Magazine article titled, 25 No-Cook Recipes Because, Come On, It’s the Middle of Summer!"

This delightful salad is also lettuce-free and it's packed with protein and fiber. The recipe calls for one can of cannellini beans and two cans of water-packed tuna. Since there are just two of us, I used one can of tuna but still used the whole can of cannellini beans. It was plenty for both of us. Bonus: it's low in fat, calories and Weight Watchers Points. We shared a mini-baguette with a smidgeon of Cambozola cheese. This is summer dining at its best, and healthiest!

2 Tbsp. olive oil

Finely shredded zest of 1 lemon

3 Tbsp. fresh lemon juice

3/4 tsp. kosher salt

1/2 tsp. black pepper

3 Tbsp. chopped chives

1/4 cup Italian parsley, chopped, plus more for serving

1 (15-oz.) can cannellini beans, drained and rinsed

2 (5-oz.) cans water-packed tuna, drained and broken into chunks

3 green onions, thinly sliced

4 to 8 thick slices large heirloom tomatoes

In a medium bowl, whick together the olive oil, lemon zest and juice, salt, pepper and chives. Add parsley, beans, tuna and green onions and stir gently until just coated.

Arrange tomato slices on 4 plates and spoon tuna mixture on top, dividing evenly.

Serves 4

WW Points per serving: 2