Zephyr Paquette's Summer Tuna Salad
By: Anneka Gerhardt
Published: Sunday, August 22, 2010 - 10:00am

Ingredients




1 summer squash or Zucchini
1 bunch arugula
2 ea carrots
2 ea beets, golden preferred
1/2 cup peas, shelled
1/2 cup tomatoes
1 can tuna
1 can (home) pickled peppers
salt and pepper
oil and vinegar

Preparation

1 Chiffonade arugula. set aside. 2 Open tuna and drain. 3 Slice tomatoes in half. 4 Blend 1/2 the arugula and all these ingredients together, add 1/4 cup oil, touch of salt and few shakes of pepper. Let sit. 5 Blanch peas. 6 Peel beets, carrot and zucchini in this order. Be sure to peel zucchini last. 7 Place all other ingredients, except peppers in bowl and mix. Add 1 tbsp salt and let set until zucchini sweats. 8 Drain and add pickled peppers, toss. 9 Top with tuna mixture.

About


The winning recipe of Ready Set Go Cook at Seattle's U District Farmers' Market, by chef Zephyr Paquette of Elliott Bay Cafe.