Salad with grilled zucchini with tuna and eggs, a fresh, simple dish perfect to enjoy by the sea under an umbrella or for the less fortunate, to take to the office for a lunch break. You can prepare the grilled zucchini salad the day before and store it in the refrigerator to eat fresh and find it ready when you return from work or the beach. To prepare the tuna and egg salad I used tuna fillets, but you can also use canned tuna or even a fresh tuna tartare previously frozen. It’s important that fish for raw consumption has been frozen at -4°F for at least 24 hours, which can be done at home by leaving the fish in the freezer at 0°F for at least 96 hours with a three-star rating. Many large supermarkets or fishmongers now sell tuna and salmon that have already been frozen and ready to eat. Let’s see how to make the salad with grilled zucchini, tuna, and eggs, and if you try it, let me know. Barbara

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Difficulty: Very easy
Cost: Economical
Preparation time: 20 Minutes
Portions: 2
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Spring, Summer

Ingredients to prepare the salad with grilled zucchini

2 eggs
2 zucchini
1 oz Taggiasca olives
3.5 oz tuna in oil
to taste salt
to taste pepper
to taste extra virgin olive oil
to taste chives (optional)

Tools

1 Mandoline

How to prepare the salad with grilled zucchini

Let’s start preparing the Salad with grilled zucchini with tuna and eggs, place the eggs in a pot covered with water, put it on the stove, and cook for 7 minutes from the moment the water starts boiling. Immediately pass the eggs under cold running water, this way you will find it easier to peel them.
Peel the eggs and cut them into wedges or slices as you prefer.
Trim the zucchini, wash them well
and slice them finely with a mandoline or a knife.
Heat the grill pan, and when it is hot, place the zucchini on it, cooking on both sides.
Arrange the grilled zucchini on a serving plate,
add the eggs,
the Taggiasca olives,
and the tuna.
Season with salt,
pepper,
add a drizzle of extra virgin olive oil
and some chives.
Let it rest in the refrigerator for 30 minutes, then serve the Salad with grilled zucchini with tuna and eggs.