Tuna, White Bean, and Zucchini Salad

Name: Tuna, White Bean, and Zucchini Salad
Prep time: 5 min
Total time: 5 min
Yield: 6
Ingredients: 2 small zucchini (6 ounces; 170 g each), trimmed; 2 tsp (6 g) Diamond Crystal kosher salt, divided; for table salt, use half as much by volume or the same weight; 1 large shallot (2 ounces; 57 g), thinly sliced; 2 tsp grated lemon zest, plus 1/4 cup (60 ml) fresh lemon juice from 2 medium lemons, plus wedges for serving; 1 large clove garlic, grated or minced; 2 tbsp (5 g) chopped fresh tender herbs, such as flat-leaf parsley, mint, and/or dill, plus more for serving; 1/2 tsp freshly ground black pepper, plus more for serving; 1/2 cup (120 ml) extra-virgin olive oil, plus more for serving; 1 (15-ounce; 425 g) can butter beans, drained and rinsed, and patted dry; 1 (6.7-ounce; 190 g) jar oil-packed tuna (preferably ventresca), drained and flaked into large pieces

By Laila Ibrahim · Serious EatsPublic

Your rating · the average is public, yours is not

This zucchini, butter bean, and tuna salad pairs tender raw zucchini with creamy beans, fresh herbs, and a punchy lemon-shallot dressing.

Prep: 5 min
Total: 5 min
Servings: 6

Start cooking Shopping list Veganize it!

Write a vegan version myself

Save to my cookbook

Add variation

Recipe source

This recipe was taken from Tuna, White Bean, and Zucchini Salad · by Laila Ibrahim. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 6 people

Cooking for

2small zucchini (6 ounces; 170 g each), trimmed
2 tsp(6 g) Diamond Crystal kosher salt, divided; for table salt, use half as much by volume or the same weight
1large shallot (2 ounces; 57 g), thinly sliced
2 tspgrated lemon zest, plus 1/4 cup (60 ml) fresh lemon juice from 2 medium lemons, plus wedges for serving
1large clove garlic, grated or minced
2 tbsp(5 g) chopped fresh tender herbs, such as flat-leaf parsley, mint, and/or dill, plus more for serving
0.5 tspfreshly ground black pepper, plus more for serving
0.5 cup(120 ml) extra-virgin olive oil, plus more for serving
1(15-ounce; 425 g) can butter beans, drained and rinsed, and patted dry
1(6.7-ounce; 190 g) jar oil-packed tuna (preferably ventresca), drained and flaked into large pieces

Steps

1
Using a vegetable peeler or mandoline, shave zucchini lengthwise into long, thin ribbons.
2
In a colander set over a large bowl, gently toss zucchini and 1 teaspoon salt until evenly coated. Let sit until slightly softened, about 15 minutes. Discard liquid in bowl.
3
Meanwhile, in a large bowl, whisk shallot, lemon zest and juice, garlic, herbs, pepper, and remaining 1 teaspoon salt; let sit for 15 minutes. Whisking constantly, slowly drizzle in olive oil.
4
Place zucchini in a salad spinner and spin until dry, about 30 seconds; discard liquid. (Alternatively, pat zucchini dry with paper towels or a clean kitchen towel.) Add zucchini, butter beans, and tuna to shallot mixture and gently toss until evenly coated. Cover and let stand at room temperature until flavors meld, about 30 minutes. Transfer to a platter and top with additional oil, pepper, and herbs. Serve with lemon wedges on the side.

Comments · 0

No comments yet.

Per portion

Calories: ~176.1 kcal
Protein: ~1.3 g
Fat: ~18.1 g
Carbs: ~4.9 g
Fiber: ~1 g
Sodium: ~0.8 mg

3 ingredients still need USDA food links. (5 g) chopped fresh tender herbs, such as flat-leaf parsley, mint, and/or dill, plus more for serving, freshly ground black pepper, plus more for serving are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 6-portion recipe.

Nutrition needs links

Some ingredients don't have a linked USDA food yet. Link them below for nutrition. Links are saved for you; owners update the recipe (and allergens) for everyone.

Milk
Fish

Partial · 7/10 ingredients linked