Grilled zucchini salad marinated with tuna and lemon. Grilled zucchini salad with tuna and lemon is a recipe that belongs to our collection of easy and quick zucchini recipes , as good as the Grilled Zucchini Salad with Tuna and Boiled Eggs or the Mediterranean Grilled Zucchini Salad, but lighter. Light, healthy, flavorful, economical and extremely easy, the marinated grilled zucchini salad with tuna and lemon is a tasty and light dish, ideal also for a packed lunch, at the beach, or to take to the office and it is a perfect idea for a light summer dinner. To make the lemon-marinated grilled zucchini with tuna and parsley you only need to quickly grill thinly sliced zucchini with a peeler and add the remaining ingredients. Now let’s go to the kitchen — our big grilled zucchini salad with tuna is waiting, but as always, if you want to keep up with my other recipes you can follow my Facebook page and my Instagram profile.

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Difficulty: Very easy
Cost: Very inexpensive
Rest time: 10 Minutes
Preparation time: 20 Minutes
Portions: 4
Cooking methods: Stovetop, Griddle
Cuisine: Italian
Seasonality: Spring, Summer and Autumn

Ingredients for making the grilled zucchini salad

2 zucchini (fresh and firm)
to taste salt
2 2/3 tbsp extra-virgin olive oil
1 tsp capers (salt-packed)
to taste lemon zest
1 small bunch parsley
1 clove garlic
7 oz tuna in oil (drained)
to taste pink peppercorns

Tools

Vegetable peeler
Cast-iron griddle
Plate

Preparation of the marinated grilled zucchini with tuna

To make these marinated grilled zucchinis with tuna and lemon, start by preparing the marinade. Put the parsley, the zest of half a lemon peeled with a vegetable peeler (avoiding the white pith), the capers, the garlic and the juice of half a lemon into the blender jar. Blend until you obtain a fine, even mixture and let it rest while you prepare the zucchinis.
Rinse the zucchinis and trim the ends. With a vegetable peeler remove a strip of skin on one side and on the other (this keeps the first and last slice from being fully covered), then use the same peeler to cut as many thin slices as you can.
Heat a nonstick cast-iron griddle and quickly grill the zucchini slices; one or at most two minutes per side are enough — just enough to get some color. Lightly salt them and collect them on a plate. Pour a little of the prepared marinade over them
then add the tuna. Add the remaining marinade and mix, finish with a few pink peppercorns and serve immediately or after a few hours of resting.