The end of the summer season is always a bit bittersweet for me. I enjoy holding onto the warm weather, outdoor entertaining, and farmer’s market ingredients that create simple, yet amazing meals. I get a sense of excitement for fall recipes about to come but just don’t like to let summer go. One of my favorite recipes is Tuna & Zucchini Ribbon Salad. There is always an abundance of zucchini in late summer and this is the perfect recipe to showcase it. I especially love to serve this salad as part of a poolside lunch!
For the pairing, I chose a Provencal Rosé because the tuna and wine complement each other beautifully. It is a classic pairing! It immediately reminds me of lazy days by the beach, enjoying the smells and tastes of the ocean. The Rosé brings a crisp fruitiness, the tuna a light salinity, and the zucchini a fresh earthiness of the late Summer season. It’s become a classic in our house. To learn more about Provence Rosé, check out my Rosé pairing page.
Tuna & Zucchini Ribbon Salad
Ingredients
- 2 small zucchini
- 4 tablespoons fresh lemon juice, divided
- 2 tablespoons extra virgin olive oil, plus more for drizzle
- ½ teaspoon Dijon mustard
- 1 15 oz. can of cannellini beans, rinsed and drained
- 4 cups baby arugula
- 1 jar of Italian tuna packed in extra virgin olive oil, drained
- 2 tablespoons of capers, drained
- 1 tablespoon mayonnaise
- 1 tablespoon Greek yogurt
- ½ cup fresh basil leaves, chopped
- Kosher salt & freshly ground black pepper
- Grilled bread
Directions
- Step 1 In a large bowl, whisk together 3 tablespoons of lemon juice, 2 tablespoons olive oil and the Dijon mustard. Using a vegetable peeler, slice the zucchini lengthwise into ribbons. Toss them in the bowl with the marinade. Let sit for 10 minutes at room temperature. Add in the rinsed beans and toss lightly so as not to break up the beans.
- Step 2 Arrange the arugula on a serving platter and drizzle with olive oil and salt & pepper. Layer the zucchini and bean mixture evenly over the arugula. Top the salad with the tuna.
- Step 3 For the dressing, combine the mayonnaise, yogurt, 1 tablespoon of lemon juice, capers, and chopped basil. Season with salt & pepper. Lightly drizzle over the top of the salad. Garnish with fresh basil leaves and serve with grilled bread.
