Quick Tomato Bruschetta with Tangy Tuna and Cannellini Bean Salad

QUICK TOMATO BRUSCHETTA WITH TANGY TUNA AND CANNELLINI BEAN SALAD
¼ c. good quality olive oil
Zest of 1 lemon
¼ c. fresh lemon juice
Kosher salt, black pepper
¼ c. chopped chives
¼ c. chopped parsley leaves, more for garnish
1 (15-oz.) can cannellini beans, drained and rinsed
2 (5-oz.) cans tuna, packed in natural juices, drained and broken into chunks
2-3 green onions, thinly sliced
4-8 thick slices of fresh tomatoes (Creole, Heirloom, etc.

1. In bowl, whisk together olive oil, zest, lemon juice and chives.
2. Add parsley, beans, tuna and onions and gently toss to coat.
3. Season with salt and pepper to taste.
4. Arrange tomato slices on 4 plates and spoon tuna mixture on top, evenly divided.
5. Garnish with fresh parsley leaves.