Searching for a unique and tasty salad? Try Lidia Bastianich's Zucchini Salad with Tuna. Her salad is simple to make, but you'd never guess it by all of the flavor. It's quick and easy to make, and Lidia also points out that zucchini is relatively inexpensive and a seasonal summer veggie.
Lidia recommends boiling the zucchini whole. Since zucchinis tend to absorb water, it's important to leave the stem and the tips on while boiling the veggie. If you cut the stem and tip off, the zucchini will absorb even more water. You can boil the zucchini for about eight minutes, but the timing depends on the size of the vegetable. Once that's done, chop the zucchini into slices and toss them into a bowl.
Toss the zucchini slices into a bowl. Then add a little bit of salt, some pepperoncini, capers, lemon juice and tuna. Lidia likes her tuna Italian style in oil, and she suggests leaving it in bigger chunks and not breaking it up too much. For the dressing, add some olive oil (to help minimize the acidity from the lemon juice) and toss the salad briefly for a refreshing dish. Lidia says you can also use other veggies like broccoli in this salad too. It's the perfect dish to serve as a summer appetizer or a tasty, light lunch any day of the week.
Ingredients you'll need: