Recipes

Zucchini season is here! We’re celebrating with this delicious late spring salad, featuring golden slices of marinated fried zucchini snuggled up with our Albacore tuna, chickpeas, and herbs. This is a great dish to pack in a lunch box or take along for a picnic, as the flavors improve with a bit of extra time to mingle.

3 tablespoons olive oil, divided

1 large zucchini, thinly sliced

Fine sea salt to season

1 small shallot, minced

1 tablespoon red wine vinegar

1 teaspoon dried oregano

1½ cups cooked or canned chickpeas

1 can Ekone Albacore Tuna, flaked

½ cup dill, roughly chopped

1 teaspoon aleppo pepper

Place a large frying pan over medium heat. When hot but not smoking, add 2 tablespoons of olive oil and swirl the pan to coat. Add the zucchini to the hot oil and cook until golden brown on both sides, about 2-3 minutes per side. Remove the zucchini from the pan and season generously with salt. Set aside while you prepare the remaining components.

Add the shallot, red wine vinegar, dried oregano and a generous pinch of salt to a large mixing bowl. Add the fried zucchini to the bowl, toss to combine, and set aside to marinate for at least 5 minutes. Add the chickpeas, tuna, dill, aleppo pepper, and the remaining tablespoon of olive oil. Mix well to incorporate, then taste for seasoning. Adjust with another pinch of salt or splash of vinegar if needed.