• 1 lemon
• 3/4 cup (160g) tuna pieces in olive oil
• 1/2 cup (15g) fresh mint
• 1 garlic clove, crushed
• 2 zucchinis
• 2 3/4 cups (350g) asparagus)
• 1/2 cup (50g) pistachio nuts, peeled and chopped
Prep: 10 mins
Cook: 10 mins
Nutrition per serving
Clean the lemon, grate the skin and squeeze out the juice. Drain the tuna, but collect the oil.
Remove the leaves from the sprigs of mint and place in a high cup with the lemon zest, lemon juice, and tuna oil. Add in the garlic and blend until smooth. Season with pepper and salt.
Cut the courgettes into slices and sprinkle with salt and pepper. Heat the grill pan and grill the zucchini for 6 minutes, turning halfway. Then cook the asparagus for 4 minutes, turning halfway.
Place the vegetables in a bowl and add in the marinade, mix gently until covered.
To serve, divide veg and tuna between plates and top with chopped pistachio nuts.