Servings: 4   |  Prep: 10 mins  |  Cook: 10min

Nutritional information: (average serve)

  • Calories: 320
  • Protein: 12g
  • Carbs: 13g
  • Fat total: 24g


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


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.