Zucchini Carpaccio with Tuna
Category: Main Dishes | Serves: 4
This light and refreshing Zucchini Carpaccio with Tuna is a perfect dish for any occasion. Its delicate combination of tender zucchini, creamy mozzarella, and flavorful tuna creates a balanced and satisfying meal. With the bright notes of lemon, fresh herbs, and juicy tomatoes, it’s an ideal choice for a quick and easy dish that will impress your guests. Here’s how to prepare it.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Zucchini | 400g |
| Canned Tuna in Oil | 300g |
| Cherry Mozzarella Balls | 150g |
| Cherry Tomatoes | 150g |
| Lemon Juice | 60g |
| Extra Virgin Olive Oil | 60g |
| Lemon Zest | ½ Lemon |
| Fresh Parsley | To taste |
| Fresh Mint | To taste |
| Salt | To taste |
| Black Pepper | To taste |
Instructions:
-
Prepare the Zucchini:
Start by washing the zucchini thoroughly. Trim off both ends, and then slice them thinly into rounds. If you prefer, you can use a mandolin slicer to ensure the slices are even and delicate. -
Prepare the Lemon Dressing (Citronette):
Wash the lemon well and, using a vegetable peeler, remove the zest, making sure to avoid the bitter white pith. Finely slice the zest into thin strips. In a small bowl, combine the lemon zest with the lemon juice and extra virgin olive oil. Stir to mix. -
Season the Citronette:
Add a pinch of salt and black pepper to the lemon dressing, adjusting the seasoning to your taste. For an extra layer of flavor, finely chop fresh parsley and mint, and add them to the dressing. Use a fork to whisk the mixture together until it emulsifies and becomes slightly thickened. -
Marinate the Zucchini:
Pour a portion of the citronette into a shallow dish or platter. Arrange the thin slices of zucchini on top, making sure they are all evenly covered with the dressing. Repeat the process until all the zucchini is marinated. Cover the dish with plastic wrap and refrigerate for at least 30 minutes, allowing the zucchini to absorb the flavors. -
Prepare the Tomatoes:
While the zucchini marinates, wash the cherry tomatoes and cut them into quarters. Place them in a separate bowl and drizzle with olive oil and a pinch of salt. Toss gently to coat the tomatoes evenly. -
Assemble the Dish:
After the zucchini has marinated, it’s time to assemble the dish. On each plate, layer the marinated zucchini slices, creating a beautiful circular arrangement. Add the quartered tomatoes, fresh mozzarella balls (or cut them in half if they’re too large), and the canned tuna, drained and flaked into pieces. -
Garnish and Serve:
Garnish the carpaccio with a few strips of lemon zest for an extra touch of citrusy brightness. Serve immediately, and enjoy the freshness of this delicious and light dish.
This recipe is a perfect choice for a summer meal or a light lunch. The tangy lemon dressing enhances the flavors of the tuna and zucchini, while the fresh mozzarella and tomatoes add a creamy and juicy texture. Whether you’re serving it for a special occasion or a simple weeknight dinner, this Zucchini Carpaccio with Tuna is sure to become a favorite!
