Chilled Greek Zucchini

This looks lovely, tastes great, and is easy to make---what else could you ask for??? Try it, you'll like it!!!!!!!

• Ready In: 2 hrs 36 mins
• Serves: 4

Ingredients

• 2  medium zucchini (about 6 inches long)
• 1⁄4 teaspoon salt
• 1⁄2 lemon
• 1 (6 1/2ounce) can tuna in water, drained
• 1⁄3 cup  crumbled feta cheese
• 3  tablespoons  minced red onions
• 2  tablespoons  chopped ripe olives
• 2  tablespoons mayonnaise
• 2  tablespoons lemon juice
• 1  tablespoon olive oil
• 1  tablespoon capers, drained
• 1⁄4 teaspoon oregano
• 1⁄2 teaspoon salt

• for garnish

•  parsley sprig
•  cherry tomatoes
•  lemon wedge

Directions

1. Steam the whole zucchinis for 6 minutes.
2. Halve the zucchinis lengthwise and let cool for 5 minutes.
3. Scoop out the center pulp and seeds leaving a 1/4 inch thick shell.
4. Salt lightly, sprinkle with lemon juice, and place in the refrigerator for 30 minutes.
5. Place the drained tuna in a small bowl and flake with a fork.
6. Add the next nine ingredients and mix thoroughly.
7. Fill the chilled zucchini with the tuna mixture.
8. Cover and chill for at least two hours before ser- ving.
9. Garnish the plate with the parsley sprigs, cherry tomatoes and lemon wedges.