Zucchini and tuna mayonnaise salad
You can season zucchini by cooking it in broth. Blanch it in broth instead of boiling water. You can remove the spiciness from onions by soaking them in water. Adding wine vinegar at the end will give the dish a sharper flavor. You can also make a stylish sandwich by putting it between thinly sliced bread
How to make it
1
Cut the zucchini into 1mm thick slices and boil in boiling broth for 1 minute, then remove and let cool. Thinly slice the onion, soak in water and drain
2
Mix the shredded tuna with the onion and mayonnaise. Add the capers, zucchini, lemon juice, and salt, and mix well
3
Finally, add the parsley and wine vinegar, season to taste, and serve
Materials 1 person
-
- zucchini
- 1 bottle
-
- Basic bouillon (commercially available) is also acceptable
- 500cc
-
- Onion
- 40g
-
- mayonnaise
- 40g
-
- Coarsely chopped capers
- 6g
-
- Lemon juice
- 1 tsp
-
- salt
- A little
-
- Mince parsley
- 1/2 tbsp
-
- White wine vinegar
- 1/2 tsp
[PR]
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