Zucchini with tuna sauce: the recipe inspired by the great Piedmontese classic

the tuna zucchini are a very tasty and tasty dish, the vegetarian version the great classic of Piedmontese cuisine: vitello tonnato. It is obviously a lighter but equally tasty variant of the original, perfect for a thousand occasions: it can be served as appetizers, aperitif, for a standing buffet, also as a finger food, or as side a second dish of meat or fish. The zucchini, once grilled on a hot plate, are sprinkled with a tuna sauce enveloping and creamy, made with tuna, mayonnaise, anchovies and capers, for a delicious and satisfying end result. Find out how to prepare them by following our simple recipe step by step.

How to prepare the tuna zucchini recipe

Wash the zucchini, hull them and cut them into not too thin slices (1).

Arrange the zucchini slices on a hot plate (2) and grill them for about 4 minutes on each side.

Prepare the sauce: mix the well-drained tuna, hard-boiled eggs, anchovies, capers and a drop of water in a kitchen blender (3).

Add one or two tablespoons of mayonnaise, complete with a drizzle of oil and mix until obtaining a smooth and homogeneous sauce (4). Season with salt and pepper.

Arrange the zucchini on a serving platter and sprinkle with plenty of tuna sauce. Season with a pinch of salt, a pinch of pepper and a drizzle of crude oil and serve (5).

Advice

You can use the courgette the long greens, the smaller ones and the light greens, the yellows and also the circles. If you prefer, you can also substitute them with another vegetable, such as eggplant or peppers. The result will always be so tasty.

You can prepare the Homemade mayonnaise with our classic recipe or you can also try the version without eggs. For a lighter recipe, you can avoid using mayonnaise: in this case, replace the water with vegetable broth.

For a fresher taste, you can also add the juice of half a lemon.

storage

Zucchini tuna can be stored in the refrigerator for 24 hours, tightly closed inside an airtight food container.