Zucchini Salad with Tuna, Potatoes, and Almonds, fresh, tasty, and most importantly, a unique dish to enjoy on the hottest days of the year. Very simple to prepare, it’s ideal even for those less experienced in the kitchen, and if you want to avoid grilling the zucchini, you can buy them ready-made. For the potatoes, I recommend the pressure cooker because it really offers a very quick cooking time. For those who own one and have never used it, it will be useful to read my article The pressure cooker and its use, to operate with complete peace of mind and satisfy any doubts. The recipe I proposed today is not only delicious but can also be served as a single cold dish, wonderful to enjoy on the hottest days of the year, both for lunch and dinner.
If you like large salads, don’t miss the upcoming recipes:
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 25 oz zucchini
- 18 oz potatoes
- 14 oz tuna fillets
- 8 pickled gherkins
- 0.7 oz sliced almonds
- to taste extra virgin olive oil
- to taste salt and pepper
Tools
- 1 Flatbread Griddle
- 1 Cutting Board
- 1 Knife
- 1 Tray
- 1 Plastic Wrap
Preparation
First, let’s cook the potatoes: if using a pressure cooker, it will take about 8 to 10 minutes. Otherwise, as we know, about 50/60 minutes depending on the size of the potatoes. Once cooked, let them cool, remove the skin, and cut them into not excessively large cubes.
Wash the zucchini thoroughly, dry them, slice them (the thickness should not exceed a quarter-inch) and grill them on a flatbread griddle or in a non-stick pan. When all the zucchini are cooked, turn off the heat and toast the sliced almonds on the still-hot griddle: they will toast immediately.
Put the potato cubes in a bowl and season with extra virgin olive oil, salt, and pepper. Also, add the pickled gherkins, slice them, and mix everything to flavor well. Cover with plastic wrap and place in the refrigerator for at least an hour so it cools perfectly.
Season the zucchini in the same way, but do not add more gherkins, and also place them in the refrigerator.
After the necessary time has passed, we can assemble the salad shortly before serving.
Arrange the zucchini in a serving dish, pour the potatoes over them, add the tuna fillets halved, and sprinkle with the toasted almonds.
Serve our Zucchini Salad with Tuna, Potatoes, and Almonds immediately, but not before decorating it with fresh basil leaves. If desired, we can enrich it with balsamic vinegar or lemon juice.
Tips and Storage
The zucchini, potato, and tuna salad can be kept in the refrigerator for a day or two but inside an airtight container, preferably glass or ceramic.
You can assemble the salad in advance or at the last moment as I described, because it will be the same since the seasonings are already done.
It is not a type of food that can be frozen as a whole, but you can safely freeze the grilled zucchini to be halfway done when you decide to make this recipe.
It is not a type of food that can be frozen as a whole, but you can safely freeze the grilled zucchini to be halfway done when you decide to make this recipe.
