I don’t know if it happens at your home too, but when I grill zucchini, I see them disappear as soon as I take them off the grill. And if I’m not quick, I might not find any left when I sit at the table. So, if you want to prepare these tuna zucchini, make sure there is no one around, or you won’t finish the dish. Yes, because they are really tempting and super easy to make. They will surely be appreciated by everyone. Shall we bet?
Other zucchini dishes that might interest you:
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 3/4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for Tuna Zucchini
I did not add salt in this preparation because the capers and anchovies make everything very flavorful.
- 1.1 lbs zucchini (net weight without waste)
- 3.5 oz tuna (drained weight)
- 3.5 oz mayonnaise
- 1 anchovy fillet in oil
- 1 tbsp salted capers (or pickled)
- 2 leaves fresh spring onion
- extra virgin olive oil
Tools
- Mandoline
- 1 Grill Pan ridged
- 1 Tongs
- Blender
- 1 Small Bowl
Preparation of Tuna Zucchini
Trim the zucchini, wash them, pat them dry with kitchen paper, and slice them thinly lengthwise with a mandoline.
Heat a ridged grill pan (or griddle) very well, slightly greased with oil, and grill the zucchini strips for 1-2 minutes on each side.
Drain the tuna from the preservation oil. Please do not pour this oil down the sink as it is highly polluting. Read HERE to find out how to dispose of it.
Desalt the capers under running water and pat them dry with kitchen paper. If using pickled capers, rinse them as well
Put the tuna in a blender, add the mayonnaise, an anchovy fillet, the capers, and blend until you get a smooth cream. With the Bimby, I proceeded by eye, collecting the mixture towards the center of the bowl several times.
Transfer the cream to a small bowl and add more mayonnaise if you want a softer consistency. Adjust salt and pepper, if necessary.
Place the grilled zucchini on the serving dish together with dollops of cream.
Cut the spring onion leaves with scissors and distribute the rings here and there along with whole capers. Alternatively, you can use chives.
Serve the tuna zucchini at room temperature. Enjoy! Paola
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