Grilled Veggies Tuna Salad.

Serves 1 · Prep: 10 min · Cook: 10 min

Build Your Meal

Quality Protein
1 can low-mercury tuna in olive oil (Safe Catch), drained with the oil reserved

Non-Starchy Veggies
2 zucchinis, sliced
2¾ cups asparagus

Healthy Fats
The reserved tuna oil
½ cup pistachios, chopped

Complex Carbs (Optional), choose one
1 serving seed crackers (Mary's Gone Crackers, Top Seedz)
1 slice sourdough toast

Extras
1 lemon, ½ cup fresh mint, 1 garlic clove crushed, sea salt and black pepper

Make It

1. Grate the lemon zest and squeeze the juice. Drain the tuna and save the oil.

2. Strip the mint leaves and blend with the lemon zest, lemon juice, tuna oil and garlic until smooth. Season with salt and pepper.

3. Season the zucchini slices with salt and pepper. Heat a grill pan and grill 6 minutes, turning halfway. Grill the asparagus 4 minutes, turning halfway.

4. Put the vegetables in a bowl, add the dressing, and mix gently until coated.

5. Top with the tuna and chopped pistachios.

Notes

• Save the tuna oil. Blended with lemon and mint it becomes the dressing, so nothing is wasted.

• Grill the zucchini first. It takes longer than asparagus and holds its heat while the asparagus cooks.

• For the method, see how to make grilled vegetables.