What To Do with That Summer Squash

What To Do with That Summer Squash


Shaved Summer Squash with Line-Caught Tuna

Servings: 4
Prep Time: 20 Minutes

July 27, 2016  •  By Seamus Mullen

This is one of my favorite simple dishes to make in the height of summer when the gardens and stores are over flowing with summer squash and zucchini. I tend to eat a lot of salads in the summer and I usually make sure there’s a generous amount of vegetables in my salad and some sensible protein.

There’s really no cooking whatsoever that goes into this dish, just a variety of raw summer vegetables, simply prepared. You’ll need a mandoline or slicer adapter on your food processor to cut the veggies as thinly as possible.


  • 12 ounces mixed summer squash, such as small zucchini, yellow squash, and patty pans

  • 4 ounces mixed radishes, such as red, watermelon, and cello

  • 4 ounces best-quality tuna packed in olive oiL

  • 2 shallots

  • 24 sun gold tomatoes, halved

  • 1 Serrano chile

  • 1 cup paper-thin slices raw purple cauliflower

  • ¾ cup extra-virgin olive oil

  • Juice 4 limes, rinds reserved

  • Sea salt and black pepper

  • Chopped fresh dill and cilantro, for serving

  • 1 2-ounce chunk Parmesan cheese


  1. Cut squash and radishes in to paper-thin rounds. Thinly slice shallots, Serrano chile and cauliflower.
  2. Flake tuna into large chunks.
  3. Toss the squash, radishes, tuna, shallots, tomatoes, chile, oil, and lime juice in a large bowl.
  4. Season to taste with salt and pepper.
  5. Divide among serving plates and top with the fresh herbs.
  6. Zest the lime rinds directly on the salad, then shave the Parmesan on top using a vegetable peeler. Serve immediately.