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                                    BLUESP
                                
                            Salad of grilled vegetables with tuna and pistachio nuts
Quick salad with tuna, mint, garlic, grilled courgettes and green asparagus with pistachio nuts.
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                    Ingredients
Directions
- 
                                Clean the lemon, grate the yellow skin of the lemon and squeeze out the fruit.
- 
                                Drain the tuna, but collect the oil. Remove the leaves from the sprigs of mint.
- 
                                Put in a high cup with the lemon zest, lemon juice and tuna oil.
- 
                                Squeeze the garlic on top and puree with the hand blender into a marinade. Season with pepper and salt.
- 
                                Cut the courgettes into sloping slices of 1½ cm thick. Sprinkle with salt and pepper and sprinkle with olive oil.
- 
                                Heat the grill pan and grill the zucchini slices for 6 minutes. Turn halfway. Do in a large scale.
- 
                                Grill the asparagus 4 minutes. Turn halfway. Add to the zucchini.
- 
                                Spoon the grilled vegetables carefully with the marinade. Divide the tuna over it. Chop the pistachio nuts coarsely and sprinkle over them.
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Nutrition
                                320Calories
                            
                            
                                Sodium5% DV120mg
                            
                            
                                Fat37% DV24g
                            
                            
                                Protein24% DV12g
                            
                            
                                Carbs4% DV13g
                            
                            
                                Fiber12% DV3g
                            
                        
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