Tuna and Zucchini Salad
1 serving
15 minutes
Tuna and zucchini salad is a light and sophisticated dish of American cuisine that combines the freshness of vegetables with the richness of seafood. Its base is tender tuna, seared to a golden crust, and zucchini with eggplants infused with grill aromas. The broccoli sauce adds softness and a light creaminess, while the bitterness of olives enhances the flavor's expressiveness. The olive soil is an unusual decoration that creates a subtle contrast of textures. Creams make the sauce more velvety, while teriyaki brings an exquisite sweet-salty note. This salad is suitable for both everyday dinners and festive occasions, impressing with its gastronomic harmony.
1
For the broccoli sauce, blanch 250 grams of broccoli to retain its color, then lightly sauté with 100 grams of chopped onion. Pour 100 grams of potatoes with half a liter of water, boil for twenty minutes after boiling (it is needed for the starch that will bind the sauce), and add broccoli and onion a couple of minutes before it's ready.
- Broccoli: 250 g
- Red onion: 3 g
- Vegetable oil: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
2
Add 50 ml of cream and blend with a blender.
3
To make olive earth, take a handful of pitted olives and dry them in the oven at 120 degrees for ten minutes, then turn off and leave for six hours. Then grind in a coffee grinder.
- Pitted black olives: 1.5 tablespoon
4
Slice the eggplant and zucchini into 1 cm thick rounds and grill them. Also grill the tuna and cut it into pieces of the same thickness.
- Courgette: 80 g
- Eggplant: 80 g
- Tuna: 80 g
5
Place broccoli sauce (100 g) on a plate, then add zucchini, eggplant, and tuna. Sprinkle with sliced onions and tarragon leaves. Dress with teriyaki sauce. Top with olive powder.
- Broccoli: 250 g
- Courgette: 80 g
- Eggplant: 80 g
- Tuna: 80 g
- Red onion: 3 g
- Tarragon: 3 g
- Teriyaki sauce: 3 g
- Pitted black olives: 1.5 tablespoon
