Karinne Rooksberry Culley
Zucchini salad with tuna
A tasty Italian recipe. The starter contains the following ingredients: fish, zucchini, olive oil, pine nuts (bowl 80 g), cannellini beans ((400 g), drained), extra virgin olive oil (Italian (bottle 500 ml)), basil ((15 g), only the leaves) and tuna (160 g).
Cut the zucchini in thin slices lengthwise. Brush the slices with the olive oil. Heat the grill pan and grill the zucchini in portions for 2 minutes. Turn halfway. Allow to cool.
Roast the pine nuts in a frying pan for 3 minutes without oil or butter until golden brown. Change regularly. Let cool on a plate.
Rinse the beans in a colander under cold running water and let it drain. Mix with 2 tbsp olive oil extra virgin and half of the basil. Season with salt and pepper.
Divide the zucchini over a dish. Divide the tuna and beans. Sprinkle with the pine nuts, the rest of the basil and pepper and salt. Drizzle with the rest of the olive oil extra virgin.
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