Zucchini Carpaccio with Tuna

Name: Zucchini Carpaccio with Tuna
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: Zucchini 3 ½ cups; Tuna in oil drained 10.5 oz; Mozzarelline ciliegine cheese 5.3 oz; Cherry tomatoes 1 cup; Lemon juice 2 oz; Extra virgin olive oil 4 ½ tbsp; Lemon peel ½; Parsley to taste; Mint to taste; Fine salt to taste; Black pepper to taste

403

Calories per serving

Energy Kcal 403
Carbohydrates g 4.8
of which sugars g 4.7
Protein g 28.3
Fats g 30.2
of which saturated fat g 7.96
Fiber g 2.7
Cholesterol mg 66
Sodium mg 614

Gluten Free

Difficulty: Easy
Prep time: 10 min
Serving: 4
Cost: Low
Note + 30 min. for the marination of the zucchini

PRESENTATION

Zucchini Carpaccio with Tuna is built around a single act of faith: marinating raw zucchini until it becomes something worth eating. The authors admit they were skeptical too — until a cold zucchini pasta changed their minds and convinced them that the right marinade makes all the difference. Here, thinly sliced zucchini soaks in a citronette of oil and citrus spiked with fresh mint and basil, then meets tuna fillets and mozzarelline — those small, tender fresh mozzarella balls — to land somewhere between a raw zucchini salad and a proper meal.

No oven, no stovetop. The citronette softens the zucchini just enough to lose any rawness while keeping its texture distinct and the whole dish cold. It holds together as a single-course meal on the hottest days, and the source is clear that other cheeses or whatever else you like are welcome additions.

How to prepare Zucchini Carpaccio with Tuna

To prepare the zucchini carpaccio with tuna, start by washing the zucchini. Then trim the ends 1 and use a mandoline to cut very thin slices (2-3).

Carefully wash the lemon and peel half of the zest using a vegetable peeler 4. It's important to only remove the yellow part, as the white part is bitter. Then slice it into strips 5 and set aside. Next, cut the lemon in half and squeeze the juice 6, filtering out any pulp residues if necessary, and pour it into a bowl.

At this point, add the oil and season with salt and pepper 8. Then chop parsley and mint,

and add them to the citronette, whisking everything together with a fork. At this point, pour some of the citronette into a shallow, wide dish 11 and then lay down a layer of zucchini. Drizzle with a bit more citronette 12, spreading it with a spoon,

and continue like this until you finish the ingredients (13-14). Once you've poured the last of the citronette, cover with plastic wrap and let marinate in the fridge for at least half an hour 15.

Meanwhile, clean the tomatoes and cut them into quarters 16, transfer them to a bowl and season with oil and salt 17. At this point, all that's left is to plate: retrieve the marinated zucchini 18

and transfer a few slices onto the plate. Add the tomatoes, mozzarella, and finally the tuna. If the mozzarella balls are too large, you can cut them in half. Garnish with a bit of lemon zest and serve immediately 21.

Storage

You can prepare the zucchini in advance and let them marinate, even overnight, by leaving them in the fridge. However, it's best to prepare and enjoy the zucchini and tuna carpaccio on the spot.

Tip

To make the dish more appetizing, you can replace the mozzarella balls with burrata and the cherry tomatoes with sweeter varieties like datterini, or create a colorful mix with red, yellow, and green tomatoes!

If you want to add a crunchy touch, toast some nuts in a pan: almonds and walnuts are definitely the most suitable!

For the translation of some texts, artificial intelligence tools may have been used.

Print the recipe