This is a great lunch or dinner dish when you don’t want to cook or heat up the kitchen. And it is wonderful for Shabbat prep.  It has proteins, carbs and fat in a nice ratio and it is a great way to use all that zucchini that is busting loose in your garden right now. Yup, I said your garden because my garden is a hot mess. I need to reclaim it so I can plant in the spring. A bit of advice for this recipe, I would caution not to increase the quantity of garlic and lemon juice. The first time I made this I doubled the amount. The flavor was not enjoyable. I ate most of it and gave the rest to the barncats. I hope you like this. In the photo you can see I added a chopped hardboiled egg and some dill weed to garnish. That’s totally optional. Let me know if you make it. Be well and be blessed.

• 1/3 c Extra Virgin Olive Oil
• ¼ c Lemon Juice (about 2 lemons if using fresh)
• 3 Tbsp minced Onion
• 2 Tsp dried Thyme and some to garnish
• 1 Garlic Clove, fine grated or peeled and pressed
• 1 Tsp Kosher Salt
• ¾ Tsp Black Pepper
• 1 (14 oz) can White Cannellini Beans, drained
• 1 (6 oz) can Tuna in Oil, drained
• 1 small Zucchini, cut longways into planks or shaved on a mandolin
•  1 small Yellow Squash, cut longways into planks or shaved on a mandolin

Whisk together the first seven ingredients in a medium size bowl. Next mix in the beans and tuna. Cover and let marinate at room temp for 20 minutes. Next add in and mix the zucchini and squash. Cover and let sit for about 20 minutes until the veggies soften. The time depends on how thick the planks are. Serve at room temperature. Store leftovers in fridge but allow to get to room temp before serving again