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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
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Clean the lemon, grate the yellow skin of the lemon and squeeze out the fruit.
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Drain the tuna, but collect the oil. Remove the leaves from the sprigs of mint.
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Put in a high cup with the lemon zest, lemon juice and tuna oil.
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Squeeze the garlic on top and puree with the hand blender into a marinade. Season with pepper and salt.
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Cut the courgettes into sloping slices of 1½ cm thick. Sprinkle with salt and pepper and sprinkle with olive oil.
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Heat the grill pan and grill the zucchini slices for 6 minutes. Turn halfway. Do in a large scale.
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Grill the asparagus 4 minutes. Turn halfway. Add to the zucchini.
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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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