Zucchini in tuna sauce, a great idea for a summer side dish, which can also be served as a cold appetizer. The recipe is very easy, just grill the zucchini into thin slices, then add the tuna and mayonnaise sauce… a quick and tasty preparation that matches all menus, just like the Eggplants with Tuna Sauce. Try the zucchini with tuna sauce, they are great either alone or served over a nice slice of bread!
Here are more delicious ideas:
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Seasonality: Spring, Summer
- Energy 104.70 (Kcal)
- Carbohydrates 8.71 (g) of which sugars 0.22 (g)
- Proteins 11.18 (g)
- Fat 3.40 (g) of which saturated 0.50 (g)of which unsaturated 1.62 (g)
- Fibers 1.97 (g)
- Sodium 228.10 (mg)
Indicative values for a portion of 75 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 zucchini
- 3.5 oz canned tuna in oil (drained)
- 3.5 oz mayonnaise
- 1 tsp capers
- 1 fillet anchovy in oil
- parsley
- extra virgin olive oil
- lemon juice
- salt
Tools
- Grill Pan
- Mixer
- Bowl
- Slicer or mandoline
Preparation
Wash the zucchini, dry them, and cut them into slices about 1/16 to 1/8 inch thick lengthwise. For uniform thickness, I recommend using a mandoline or slicer.
Grill them on a non-stick grill pan for a few minutes on each side (1-2).
As they cook, transfer them onto a plate and sprinkle with a pinch of salt, a little oil, and a few drops of lemon juice. Let them cool to room temperature.
Meanwhile, prepare the tuna sauce: place the tuna (well-drained from excess oil), the anchovy fillet, the capers (rinsed from salt and squeezed), and a small bunch of parsley in a small mixer.
Blend for a few seconds until it becomes a puree. Transfer the mixture to a small bowl, add the mayonnaise, and mix. If necessary, adjust the salt (3).
Arrange the grilled zucchini on a tray and add the tuna sauce. You can spread it to cover them, or add dollops of sauce here and there, as you see in the photo.
The zucchini with tuna sauce are ready, garnish with more capers and parsley leaves as desired, then serve cold or at room temperature.
Tips and Notes
If possible, grill the zucchini in advance so they can cool well.
You can use the classic long green zucchini or even round ones.
If you don’t like anchovies, you can omit them.
FAQ
How can I store the zucchini with tuna sauce?
If you have leftovers, you can store them in the fridge for a day in a closed container. If you want to prepare them the day before, keep the grilled zucchini and the sauce separately in the fridge.
