Tuna and Zucchini Salad

Salads | American cuisine

⏳ Time

15 minutes

🥕 Ingredients

🍽️ Servings

Description

Tuna and Zucchini Salad

Ingredients

Tuna - 2.8 oz
Courgette - 2.8 oz
Eggplants - 2.8 oz
Spanish onions - 0.1 oz
Tarragon - 0.1 oz
Pitted olives - 1½ spoons
Broccoli - 8.8 oz
Yakiniku sauce - 0.1 oz
Vegetable Oil - 1 tablespoon
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

For the broccoli sauce, blanch 250 grams of broccoli to preserve its color, then sauté it lightly with 100 grams of chopped onion. Pour 100 grams of potatoes into half a liter of water and cook for twenty minutes after boiling (the potatoes are needed for the starch that will help thicken the sauce). A few minutes before the potatoes are done, add the broccoli and onion.

Step 2

Add 50 ml of cream and blend with an immersion blender.

Step 3

For the olive soil, take a handful of pitted olives and dry them in the oven: keep them at 248°F for about ten minutes, then turn off the oven and leave them for six hours. After that, grind them in a coffee grinder.

Step 4

Slice the eggplant and zucchini into 1-centimeter thick rounds and grill them in a grill pan. Sear the tuna as well, and cut it into pieces of the same thickness.

Step 5

Place the broccoli sauce (100 g) on a plate, then add the zucchini, eggplant, and tuna. Sprinkle with sliced onions and tarragon leaves. Drizzle with teriyaki sauce. Top with crushed olives.