1. Cook the egg noodles according to the package instructions.

2. Meanwhile, slice the zucchini into thin rounds and finely chop the scallions.

3. Halve the tomatoes and drain the tuna.

4. In a large bowl, combine the cooked and cooled egg noodles, zucchini rounds, chopped scallions, halved tomatoes, and drained tuna.

5. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to make the dressing. Pour the dressing over the salad and toss to coat.

6. Allow the tuna noodle salad to chill in the refrigerator for at least 30 minutes before serving.

7. Enjoy the refreshing tuna noodle salad as a main dish or side.