Zucchini and Tuna Salad

17/11/2023

The zucchini and tuna salad is a simple, fresh dish ideal for a light dinner or summer lunch. Here’s how to make it.

Ingredients

2-3 medium zucchinis
160 grams of tuna in oil (preferably preserved in olive oil)
Juice of half a lemon
Extra virgin olive oil
Salt, to taste
Black pepper, to taste
Fresh parsley, chopped, to taste (optional)
Salted capers, to taste (optional)

Preparation

Start by washing the zucchinis, then dry them and slice them into thin rounds or julienne (long, thin strips), depending on your preference. If you have a mandoline slicer, it can help you get evenly thin slices.
If you prefer the zucchinis to be slightly softened, you can sauté them for a few minutes in a pan with a little oil or blanch them for 1-2 minutes in boiling water. Personally, to maintain freshness, I prefer them raw.
Drain the tuna well from the preservation oil and flake it, if necessary.
If you’re using capers, rinse them to remove the excess salt.
In a large bowl, place the zucchini, flaked tuna, and capers if you wish.
Dress with lemon juice, extra virgin olive oil, salt, and pepper. Mix well to flavor each ingredient.
Allow the salad to marinate for about 10-15 minutes in the refrigerator to let the flavors blend together.
Before serving, add the chopped fresh parsley for a touch of color and freshness.

This salad is versatile, and you can enrich it by adding other ingredients like Taggiasca olives, pickled onions, or cherry tomatoes.

Curiosity

Zucchinis are widely used in Italian cuisine, especially in summer when they are in season. They are the stars of many dishes, from salads to side dishes, and can even become the base for main dishes like zucchini spaghetti. Tuna, on the other hand, is often featured in salads and cold dishes for its robust flavor and convenience of use.