How to Make It
Pour the lemon juice into a large bowl and slowly whisk in 1/4 cup plus 2 tablespoons of the olive oil. Add the tuna, cannellini beans, olives, sliced celery, capers, parsley, lemon zest and garlic and toss gently. Season with pepper, cover and set aside.
Halve the roasted red peppers lengthwise and arrange on plates, drizzle with olive oil and season with salt. Spoon the tuna salad over the peppers and drizzle with more olive oil. Garnish with the lemon slices and serve.
Crusty French bread.