Zucchini and tuna salad is a unique dish to be enjoyed cold, fabulous not only in summer but in every season; it’s also a great idea to take to work for a lunch break or to the beach to eat under the umbrella. To make the spaghetti, you will need the Vegetable Spiralizer, which comes in many types, manual or electric, and at various prices. You can find them in household stores or online. I have two and I’m satisfied with both; the function is practically identical. This one is manual and this one is electric. Alternatively, instead of making zucchini spaghetti, you can cut them into julienne or grate them with a coarse grater. I also recommend checking out the collection of other summer salads; I’m sure you’ll find other tasty recipes to try. Now let’s see how to make zucchini and tuna salad, and if you try it, let me know. Barbara

Here are other delicious recipes to try:

Difficulty: Very Easy
Cost: Economical
Preparation time: 10 Minutes
Portions: 4
Cooking methods: No Cooking
Cuisine: Italian
Seasonality: Spring, Summer

Ingredients to prepare zucchini and tuna salad

2 zucchini
7 oz canned tuna in oil
1 cup cherry tomatoes
as needed salt
as needed extra virgin olive oil
as needed chives

Tools

Vegetable Slicer manual
Vegetable Slicer electric

How to prepare zucchini and tuna salad

Let’s start preparing the zucchini and tuna salad. First, wash the zucchinis, remove the ends and cut them in two. Use the proper tool to make zucchini spaghetti.
Then put them on a plate and add tuna fillets after removing the oil.
Wash the cherry tomatoes and cut them in half, or if they are too big, you can cut them into smaller pieces.
Then add them to the plate with the zucchinis and tuna.
Season with salt.
And pepper.
Add extra virgin olive oil.
And chives, which add even more flavor to the dish. Mix everything well and serve.