Lemony Tuna And White Bean Antipasto Salad

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1/4 cup plus 2 tablespoons fresh lemon juice

1/4 cup plus 2 tablespoons fruity extra-virgin olive oil, plus more for drizzling

Two 6-ounce cans olive oil—packed tuna, drained and broken into large chunks

One 19-ounce can cannellini beans, drained and rinsed (about 1 1/2 cups)

24 pitted Calamata olives, coarsely chopped

2 cups thickly sliced celery hearts and leaves

2 tablespoons capers, drained, or if packed in salt, rinsed

2 heaping tablespoons finely chopped flat-leaf parsley

2 teaspoons finely grated lemon zest

1 teaspoon minced garlic

Freshly ground pepper

2 roasted red peppers from a jar or 4 piquillo peppers from a jar

Kosher salt

4 lemon slices, for garnish

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