Tuna, White Bean, and Zucchini Salad

Using a vegetable peeler or mandoline, shave zucchini lengthwise into long, thin ribbons.

In a colander set over a large bowl, gently toss zucchini and 1 teaspoon salt until evenly coated. Let sit until slightly softened, about 15 minutes. Discard liquid in bowl.

Meanwhile, in a large bowl, whisk shallot, lemon zest and juice, garlic, herbs, pepper, and remaining 1 teaspoon salt; let sit for 15 minutes. Whisking constantly, slowly drizzle in olive oil.

Place zucchini in a salad spinner and spin until dry, about 30 seconds; discard liquid. (Alternatively, pat zucchini dry with paper towels or a clean kitchen towel.) Add zucchini, butter beans, and tuna to shallot mixture and gently toss until evenly coated. Cover and let stand at room temperature until flavors meld, about 30 minutes. Transfer to a platter and top with additional oil, pepper, and herbs. Serve with lemon wedges on the side.