Instructions: Cooked white beans and tuna canned in olive oil is a familiar Italian dish.

The addition of zucchini lightens the salad. For a wonderful hot-weather dinner, serve with French bread and chilled white wine. - Andrea Chesman

Bring a medium pot of salted water to a boil. Add the zucchini and 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 tablespoons 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 serving plates. Mound the bean salad on top. Arrange tomatoes around the beans. Garnish with the remaining 1 tablespoon of capers and serve. -

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