Lidia's Zucchini and Tuna Salad

QSis

Grill Master
Staff member
Gold Site Supporter
Ever since I happened to catch Lidia Bastianich making this on TV, I've been dying to try it myself. Last night it's what I had for supper - I halved the recipe.

She suggests using the (expensive) imported tuna in oil and I did, because I love it, but just use it for something like this (or Salade Nicoise).

The tip about boiling the zucchini whole is brilliant! Makes it tender, but not soggy or mushy!

Easy and fast Friday night meal! I had it warm. Next time, I'll present it on a bed of lettuce with some quick-pickled thin-sliced red onions, I think.

Enough leftovers for a work lunch next week, too.

Lee

Lidia's Boiled Zucchini and Tuna Salad

1/4 teas. kosher salt, plus more for the pot
1 pound medium zucchini, whole - DO NOT CUT
1/4 cup capers, drained
Juice of 1 lemon
1/4 teas. crushed red pepper flakes
3 T. extra virgin olive oil
2 (5 oz.) cans Italian tuna in oil, drained

Drop the whole zucchini into a pot of boiling salted water. Simmer until the zucchini is tender but not mushy, 15 to 20 minutes. Drain, let cool slightly, and then cut into 1/2 inch rounds. Put the sliced zucchini into a large serving bowl.

Mix lemon juice , capers, salt, and red pepper flakes. Pour over the warm zucchini and toss. Drizzle with olive oil and toss again.
 

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