Recipe: White Bean, Tuna and Zucchini Salad

WHITE BEAN, TUNA AND ZUCCHINI SALAD

"Cooked white beans and tuna canned in olive oil is a familiar Italian dish. The addition of zucchini lightens the salad. For a wonderful hot-weather dinner, serve with French bread and chilled white wine."

3 cups quartered and sliced zucchini
3 cups canned cannellini beans, rinsed and drained
1 can tuna packed in olive oil (6 to 7 oz. preferably imported from Italy), drained
1/2 sweet onion (Walla Walla or Vidalia), thinly sliced
1/4 cup chopped fresh parsley
3 tablespoons capers, divided use
FOR THE DRESSING:
5 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
1 clove garlic, minced
Salt and freshly ground black pepper
FOR SERVING:
Salad greens
2 ripe tomatoes, cut in wedges

Bring a medium pot of salted water to a boil. Add the zucchini and blanch for 1 minute, until barely tender-crisp. Drain, plunge into cold water to stop the cooking; drain again and pat dry.

In a large bowl, combine the zucchini, beans, tuna, onion, parsley and 2 tablespoons of the capers. Toss gently to mix; set aside.

To make the dressing, whisk together the oil, vinegar and garlic in a small bowl. Pour over the bean mixture and toss to coat. Season very generously with salt and pepper.

TO SERVE:
Arrange a bed of greens on a large serving platter or individual serving plates. Mound the bean salad on top. Arrange tomatoes around the beans. Garnish with the remaining 1 tablespoon of capers and serve.

Makes 4 servings
Source: The Classic Zucchini Cookbook by Andrea Chesman