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Grilled vegetable salad with tuna
Regular consumption of a diverse array of vegetables ensures that the body receives a broad spectrum of nutrients vital for its proper functioning.
Ingredients
- 1 Lemon
- 3/4 cup Tuna pieces
- 1/2 cup Fresh mint
- 1 Garlic clove
- 2 Zucchinis
- 2 cup Asparagus
- 1/2 cup Pistachios chopped
Instructions
- Clean the lemon, grate the skin and squeeze out the juice.
- Drain the tuna, but collect the oil. 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 pepper and salt. Cut the zucchini into slices and sprinkle with salt and pepper.
- Heat the pan and zucchini for 6 minutes, turning halfway. Then cook the asparagus for 4 minutes, turning halfway.
- Place the vegetables in a bowl and add in the marinade; mix gently until covered. To serve, divide veg and tuna between plates and top with chopped pistachio nuts.
Notes
- Contains nuts
- Gluten-free
- Low carb
- Quick and easy meal
Nutrition
Serving: 4gCalories: 320kcalCarbohydrates: 13gProtein: 12gFat: 24g
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