Servings: 4 | Prep: 10 mins | Cook: 10min
Nutritional information: (average serve)
- Calories: 320
- Protein: 12g
- Carbs: 13g
- Fat total: 24g
Ingredients:
1 lemon
3⁄4 cup (160g) tuna pieces in olive oil
1⁄2 cup (15g) fresh mint
1 garlic clove, crushed
2 zucchinis
2 3⁄4 cups (350g) asparagus
1⁄2 cup (50g) pistachio nuts, peeled and chopped
Method:
Step 1
Clean the lemon, grate the skin and squeeze out the juice. Drain the tuna, but save the oil for later.
Step 2
Remove the leaves from the sprigs of mint and place in a high cup with the lemon zest, lemon juice, and tuna oil. Add in the garlic and blend until smooth. Season with salt and pepper.
Step 3
Cut the zucchinis into slices and sprinkle with salt and pepper. Heat the grill pan and grill the zucchini for 6 minutes, turning halfway. Then cook the asparagus for 4 minutes, turning halfway.
Step 4
Place the vegetables in a bowl and add in the marinade. Mix gently until covered.
Step 5
To serve, divide veg and tuna between plates and top with chopped pistachio nuts.