Lemony Tuna and White Bean Antipasto Salad

1/4 cup plus 2 tablespoon fresh lemon juice
1/4 cup plus 2 tablespoon extra-virgin olive oil, plus more for drizzling
Two 6-oz. can olive oil-packed tuna, drained and broken into large chunks (use Italian or Spanish variety if possible)
One 19-oz can of cannellini bean, drained and rinsed (about 1 1/2 cups)
24 pitted Calamata olives, coarsely chopped
2 cups thickly sliced celery hearts and leaves
2 tablespoon capers, drained
2 heaping tablespoons finely chopped flat-leaf parsley
2 teaspoon finely grated lemon zest
1 teaspoon minced garlic
freshly ground pepper
2 roasted red peppers from a jar
Kosher salt
4 lemon slices for garnish

Pour lemon juice into a large bowl and slowly whisk in 1/4 cup plus 2 T olive oil (can also do this in a food processor). Add tuna, beans, olives, celery, capers, parsley, lemon zest and garlic. Toss gently. Season with ground pepper, cover and set aside.

Halve the roasted red peppers lengthwise and arrange on places, drizzle with olive oil, and season with salt. Spoon tuna salad over the peppers and drizzle with more olive oil. Garnish with lemon slices and serve. Serves 4 as salad or 2 as a main course.

Serve with crusty French bread and white wine.

Martha