Tuna salad gets an upgrade thanks to fresh zucchini, summer squash, and cannellini beans.
Ingredients
- 1/2 cup plus 2 tablespoons extra-virgin olive oil
- 1/4 cup fresh lemon juice (about 2 medium lemons)
- 1 large shallot, minced (about 3 tablespoons)
- 1 tablespoon fresh thyme leaves, plus more for garnish
- 1 garlic clove, finely grated
- 1 teaspoon kosher salt, divided
- 3/4 teaspoon black pepper, divided
- 1 (14-ounce) can cannellini beans, drained and rinsed
- 1 (6.7-ounce) jar tuna in olive oil (preferably tuna ventresca), drained and separated into large flakes
- 1 small zucchini, thinly shaved lengthwise (about 1 cup)
- 1 small yellow squash, thinly shaved lengthwise (about 2/3 cup)
- dill sprigs, for garnish
Instruction
- Whisk together olive oil, lemon juice, shallot, thyme, garlic, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Fold in beans and tuna; let marinate at room temperature for 20 minutes. Gently fold zucchini and yellow squash into bean mixture; let marinate at room temperature until squash softens slightly, about 20 minutes. Sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Divide mixture evenly among 4 shallow bowls; garnish with dill sprigs and additional thyme leaves.
