Zucchini with tuna

Ingredients for 2 servings:

• 200 g zucchini
• salt water
• 1 small onion(s) or shallot
• 1 garlic clove(s)
• ½ bunch parsley
• 4 tbsp olive oil
• 5 tbsp lemon juice
• 1 can tuna in its own juice
• salt and pepper

Instructions

Working time approx. 10 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 1 minute; Total time approx. 16 minutes

low-carb, low-fat

First, peel the onion and garlic and chop them very finely along with the parsley. Sprinkle a little salt over the mixture to reduce the onions’ spiciness. For the dressing, mix the olive oil, lemon juice, salt, and pepper well and add the parsley mixture. Wash the zucchini and slice it lengthwise into approximately 0.5 cm thick slices. Bring the salted water to a boil and blanch the zucchini slices in it for approximately 1 minute. Drain and pat dry with kitchen paper. Arrange the zucchini slices on a platter. Drain the tuna, tear it as finely as possible with a fork, and drizzle it over the zucchini slices. Spread the dressing over the tuna and let it stand for another 5 minutes. This dish thrives on fresh ingredients. So be sure to add fresh parsley, garlic, and if you have some, ideally sushi-quality tuna (approx. 180–200 g), which you can chop up very finely. It tastes truly world-class. Enough as a starter for 2 or as a main course for 1 person.