Zucchini and tuna mayonnaise salad
You can also add a seasoning to the zucchini by cooking it over a bouillon. Blanch with bouillon instead of boiling water. Onions can be soaked in water to remove the spicy taste. Adding wine vinegar at the end will add a crisp flavor. It can be sandwiched between thinly sliced bread and is also a slightly stylish sandwich.
How to make it
1
Cut the zucchini into 1mm thick pieces, simmer in a boiled bouillon for 1 minute, then remove and let cool. Thinly slice the onion, soak in water and drain.
2
Toss with the shredded tuna, 1 onion and mayonnaise. Add the capers, 1 zucchini, lemon juice and salt and mix again.
3
Finally, add parsley and wine vinegar to taste and serve.
Materials 1 person
-
- zucchini
- 1 bottle
-
- Basic bouillons available as a commercially available
- 500cc
-
- Onion
- 40g
-
- Canned tuna
- 40g
-
- mayonnaise
- 40g
-
- capers roughly
- 6g
-
- Lemon juice
- 1 tsp
-
- salt
- A little
-
- Mince parsley
- 1/2 tbsp
-
- White wine vinegar
- 1/2 tsp
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