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Tuna, bean and grilled zucchini salad

by wiki
30 June, 2021
in Dinner
0
Tuna, bean and grilled zucchini salad
Tuna, bean and grilled zucchini salad

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

0

Tuna, bean and grilled zucchini salad

Serves: 4
Cooking time: 5 minutes
Level: Capable cooks
Print Recipe

Ingredients

  • 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 1
    Toss 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 2
    Place 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 3
    Combine 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 4
    Make 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
Tags: saladspringtomatoes
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