Zucchini, Tuna, and Tomato Salad

Assemble these supplies:

• 3 small zucchini
• 7 1/2-ounce can light tuna in olive oil
• 1/2 cup thinly sliced red onions
• 1/2. green pepper, seeded and thinly sliced
• 2 small dill gherkins, thinly sliced
• 1 pint cherry tomatoes
• Coarse (kosher) salt and freshly ground black pepper
• 1 large clove garlic, mashed
• 3 tablespoons sherry wine vinegar or red wine vinegar
• 1/2 cup plus
• 1 tablespoon olive oil
• 2 tablespoons finely chopped fresh parsley for garnish (optional)
• 2 sliced hard-boiled eggs for garnish (optional)

Steps in preparation:

1. In medium-size saucepan, bring about 1 cup salted water to a boil.
2. Add zucchini and poach 5 minutes, or until barely tender.
3. Remove, cool under cold water, and slice thinly.
4. In salad bowl, combine zucchini, flaked tuna with its oil, onion, green pepper, and gherkins.
5. Slice cherry tomatoes in half and add to bowl.
6. Season with coarse salt and freshly ground black pepper.
7. Combine mashed garlic, vinegar, and olive oil in small bowl and blend thoroughly. 
8. Toss dressing with salad in­gredients.
9. Serve at room temperature or slightly chilled.
10. Garnish with chopped parsley and hard-boiled egg slices, if desired.