Zucchini and tuna mayonnaise salad
You can season the zucchini by cooking it in broth. Blanch it in broth, not boiling water. Soaking the onion in water removes its bitterness. Adding wine vinegar at the end gives it a crisp finish. It makes a lovely, slightly fancy sandwich when served on thinly sliced bread
How to make it
1
Slice the zucchini into 1mm thick rounds, boil in broth for 1 minute, remove, and let cool. Slice the onion thinly, soak in water, and drain
2
Combine the flaked tuna, the onion from step 1, and mayonnaise. Add the capers, the zucchini from step 1, lemon juice, and salt, and mix well
3
Finally, add the parsley and wine vinegar, adjust the seasoning, and serve
Materials1 person
-
- zucchini
- 1 bottle
-
- You can use store-bought basic bouillon.
- 500cc
-
- Onion
- 40g
-
- canned tuna
- 40g
-
- mayonnaise
- 40g
-
- Roughly chopped capers
- 6g
-
- lemon juice
- 1 teaspoon
-
- salt
- A little
-
- Chopped parsley
- 1/2 tablespoon
-
- white wine vinegar
- 1/2 teaspoon
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