Marinated Zucchini and Tuna Salad.
A great alternative to the usual salads, easy to make and inexpensive. Ideal for those following a Mediterranean diet or a ketogenic diet.
Prepare it in advance and it will always be there waiting for you.
In addition to enjoying this salad on its own, you can add it to all your salads or bowls along with other vegetables.
It also makes a great second course to take to work, the beach, or a picnic.
For this recipe, I used homemade canned tuna in oil, but you can easily use canned tuna.
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- Cost: Very economical
- Rest time: 2 Hours
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
- Energy 400.31 (Kcal)
- Carbohydrates 8.07 (g) of which sugars 0.16 (g)
- Proteins 27.86 (g)
- Fat 30.24 (g) of which saturated 4.95 (g)of which unsaturated 8.30 (g)
- Fibers 2.66 (g)
- Sodium 825.78 (mg)
Indicative values for a portion of 250 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
Let’s go shopping
- 10 oz zucchini
- 5.6 oz tuna in oil (drained)
- 3 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 1 clove garlic
- 1 bunch parsley
- to taste salt
- to taste pepper
- to taste dried oregano
- 2.8 oz black olives (pitted)
A glance at health
Tools
What we need to make
- 1 Cutting board
- 1 Mandoline
- 1 Sieve
- 1 Citrus juicer
- 1 Bowl
- 1 Container with lid
Steps
Let’s head to the kitchen to prepare
This dish is very easy to make. Wash the zucchini and remove the ends.
Then, using the mandoline slicer, make very thin slices about 1mm thick.
Gather all the slices in a container, and add:
Lemon juice, oregano, parsley, minced garlic, salt, pepper, and olive oil.
Mix, close the container, and place it in the refrigerator for at least 2 hours.
After the time has passed, drain the zucchini from their marinade, transfer them to a bowl, and drain the tuna in a sieve.
Then crumble it with a fork.
Add the previously drained tuna in oil to the zucchini, along with the black olives.
Add more parsley and, if you like, a grind of pepper.The marinated zucchini and tuna salad is ready to be enjoyed.
Storage
The marinated zucchini and tuna salad can be stored in the fridge for up to 1 day.
FAQ (Questions and Answers)
Marinated Zucchini and Tuna Salad
Can I cut the zucchini lengthwise?
Yes, certainly, the important thing is that they are very thin.
