Tuna salad with zucchini, avocado and mint
1 serving
60 minutes
Tuna salad with zucchini, avocado, and mint is the embodiment of freshness and lightness of Mediterranean cuisine. This exquisite dish combines the tenderness of tuna, the creamy texture of avocado, and crispy strips of zucchini fried to a golden hue. Fragrant mint and parsley give the salad a refreshing taste, while a spicy lime and sesame oil dressing reveals each ingredient in a new palette. This dish is perfect for a light dinner or an elegant lunch, surprising with its balance of flavor nuances. Thanks to the freshness of the ingredients and balanced composition, it not only provides gastronomic pleasure but also becomes a healthy choice for those who appreciate healthy eating. The tenderness of tuna, the brightness of greens, and spicy notes make this salad a true masterpiece on your plate.
1
Slice zucchini or courgette lengthwise into thin strips and grill without oil until al dente: the outside will be golden, while the inside remains raw.
- Courgette: 40 g
2
Cut the prepared strips crosswise into pieces about 2–3 cm.
3
Wash the lettuce leaves, dry them, and tear them randomly.
- Mixed salad leaves: 30 g
4
Add diced avocado and sautéed zucchini.
- Avocado: 40 g
- Courgette: 40 g
5
Combine all ingredients for the sauce (lime juice, soy sauce, sesame oil, sea salt, garlic, olive oil) and mix.
- Lime juice: 6 ml
- Soy sauce: 7 ml
- Sesame oil: to taste
- Sea salt: to taste
- Garlic: to taste
- Olive oil: 20 ml
6
Salt and pepper the tuna and lightly fry it in vegetable oil.
- Tuna: 60 g
- Vegetable oil: to taste
- Salt: to taste
- Ground black pepper: 1 g
7
Before placing the fish on the plate, break it into 3-4 pieces and then drizzle with sauce.
8
Dress the olives and greens (washed and dried beforehand) with the sauce, mix, and place on a plate.
- Green olives: 30 g
- Mint: 4 g
- Parsley: 4 g
- Chives (ciboulette): 2 g
