Serving the elements separately on a platter lets everyone mix and match their favourite bits!
Nutrition
- 1313 kj Energy
- 15.5g Fat Total
- 2.4g Saturated Fat
- 8.9g Fibre
- 24.1g Protein
- 2mg Cholesterol
- 545mg Sodium
- 16.7g Carbs (total)
All nutrition values are per serve
Tuna, bean and grilled zucchini salad
Print RecipeIngredients
- 2 zucchini, thinly sliced lengthways
- 1 garlic clove, crushed
- 1 tablespoon extra virgin olive oil
- 1 tablespoon chopped fresh dill
- 2 bunches asparagus, trimmed
- 425g can tuna in springwater, drained
- 1 tablespoon lemon juice
- 2 teaspoons baby capers
- 400g can cannellini beans, drained, rinsed
- 250g punnet baby roma tomatoes, halved
- 4 radishes, trimmed, thinly sliced
- 2 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil
- 1 teaspoon Worcestershire sauce
- 1/4 cup buttermilk
- 1 eschalot, finely chopped
- 1 tablespoon fresh flat-leaf parsley leaves, chopped
- 1 teaspoon dijon mustard
Instructions
- Step 1Toss zucchini, garlic and 1/2 the oil in a bowl. Heat a chargrill pan or barbecue grill over medium heat. Chargrill zucchini for 2 to 3 minutes or until browned on both sides. Return to bowl. Add dill. Season with salt and pepper. Toss to combine.
- Step 2Place asparagus in a bowl. Drizzle with remaining oil. Toss to coat. Chargrill for 2 minutes, turning often, or until just tender and charred. Return to bowl.
- Step 3Combine tuna, lemon and capers in a small bowl. Season with pepper. Arrange zucchini mixture, asparagus, tuna mixture, beans, tomato and radish on a plate.
- Step 4Make Dressing: Place lemon juice, oil, Worcestershire sauce, buttermilk, eschalot, parsley and mustard in a screw-top jar with a lid. Season with salt and pepper. Secure lid. Shake well to combine. Drizzle dressing over salad. Serve.
- Author: Kim Coverdale
- Image credit: Guy Bailey
- Publication: Super Food Ideas
