White Bean, Tuna And Zucchini Salad

Bring a medium-sized pot of salted water to a boil, Add the zucchini to the boiling water. 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 tbsp. of the capers. Toss gently to mix.

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.

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