Tuna Zucchini, a fresh, light, and incredibly tasty dish, perfect for hot summer days. It can be served as an appetizer, side dish, or even as a light main course. They are prepared quickly and are a variation of the classic vitello tonnato.
The preparation is really simple: grilled or steamed zucchini, dressed with a creamy tuna sauce. Delicious!
It’s a fresh and flavorful dish that lends itself to many variants. Not only with zucchini, in fact, the “tuna sauce” goes perfectly with other vegetables (eggplants, peppers, potatoes…), creating always different and tasty combinations.
They are excellent served at room temperature or slightly chilled. You can prepare them in advance and store them in the refrigerator until ready to serve.
Let’s see together how to make the Tuna Zucchini recipe. Get the ingredients ready, and we can start.
And if you try them, don’t forget to let me know in the comments on my Facebook page HERE. I’ll be waiting for you.
Gabriella
Other delicious zucchini recipes:
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Grill
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 zucchini
- to taste extra virgin olive oil
- to taste aromatic herbs (I used thyme and oregano)
- 7 oz canned tuna in oil
- 2 fillets anchovies in oil
- 1 tsp capers
- 7 oz mayonnaise (quantity to taste)
- to taste parsley (fresh)
Tools
- 1 Mandoline
- 1 Grill
- 1 Mixer
Steps
First, wash and trim the zucchini; with the help of a mandoline, slice them lengthwise; they should be thin, no more than 1/16-1/8 inch. Arrange the zucchini on a cutting board.
In a small cup, place the extra virgin olive oil and chopped herbs (I used thyme and oregano), make an emulsion and, using a food brush, coat the zucchini on both sides.
Once ready, heat the grill pan (or grill). Once hot, lightly oil the plate and place the zucchini to grill for 1-2 minutes on each side, until they are tender and have grill marks. Do not let them burn. Once cooked, set them aside and let them cool.
Drain the tuna well from its preservation oil and place it in a mixer or blender with the mayonnaise, capers, parsley, and anchovy fillets. Blend everything until you get a smooth and uniform cream. If the sauce is too thick, you can add a teaspoon of extra virgin olive oil. Taste and, if necessary, adjust with salt and pepper.
Arrange the grilled slices of zucchini on a serving platter, generously distribute the tuna sauce over the zucchini, you can spread it or make quenelles. Decorate with some whole capers and, if you like, chopped parsley or chives.
Here are the Tuna Zucchini ready. Enjoy your meal!
See you in the next recipe.
Storage
You can store the tuna zucchini in the refrigerator, covered with plastic wrap or in an airtight container, for up to 2-3 days. It is preferable to consume them within this period to fully enjoy the taste and texture.
I strongly advise against freezing tuna zucchini, especially if the sauce is made with mayonnaise.
Tips and Suggestions
– Oven or Air Fryer Zucchini: instead of grilling them, you can bake the zucchini at 356°F for about 20 minutes or in an air fryer.
– Homemade Tuna Sauce: if you want a lighter tuna sauce or without mayonnaise, you can blend the tuna with boiled eggs, capers, anchovies, lemon juice, and olive oil, adding a bit of vegetable broth for consistency if needed. Or replace the mayonnaise with Greek yogurt (low-fat or whole) or light cream cheese. You’ll get a fresher and less caloric sauce.
– Presentation: you can also roll the zucchini slices with a bit of sauce inside to create rolls.
– Pairings: Tuna zucchini is delicious with fresh cherry tomatoes, black olives, or arugula.
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FAQ (Questions and Answers)
Which zucchini should I use?
You can use light green zucchini (or Genovese/Ligurian): they are among the most suitable. They have a sweet and delicate taste, less watery than other varieties, and their flesh remains quite firm after cooking, making them perfect for grilling in thin slices.
Or dark green zucchini: although they are a bit more watery, they can still be used, perhaps grilling them a little longer to eliminate excess water.How to slice the zucchini?
For long zucchini, slice them thinly lengthwise using a mandoline, slicer, or a sharp knife. The ideal thickness is about 1/16-1/8 inch.
How to cook the zucchini?
The most common method is grilling: heat a grill pan or frying pan (even lightly oiled) well and grill the zucchini slices for 1-2 minutes on each side, until they are tender and have grill marks. You can also bake them in the oven, fan mode at 356°F for about 20 minutes, or in an air fryer. The important thing is that they are cooked but still firm.
The zucchini are bitter, what to do?
Sometimes zucchini, if not fresh, can taste a bit bitter. To avoid this, after cutting them, lightly salt them and place them in a colander for about an hour. This will help to drain the water and reduce the bitterness. Rinse them well and dry them before cooking.
Can I make the tuna sauce without eggs?
Yes, it is possible. In this case, you can use eggless mayonnaise or replace the mayonnaise with Greek yogurt or creamy cheese for a lighter version.
