Tomato "Bruschetta" With Tuna And Cannellini Salad

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5 tablespoons extra-virgin olive oil

Finely shredded zest of 1 lemon

3 tablespoons fresh lemon juice

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

3 tablespoons chopped chives

1/4 cup flat-leaf parsley leaves, plus more for garnish

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

2 cans (5 oz. each) tuna*, preferably packed in natural juices, drained and broken into chunks

3 green onions, thinly sliced

4 to 8 thick slices large heirloom tomatoes (we especially love Brandywine)

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