1 lemon
¾ cup (160g) tuna pieces in olive oil
½ cup (15g) fresh mint
1 garlic clove, crushed
2 zucchinis
2 ¾ cups (350g) asparagus
½ cup (50g) pistachio nuts, peeled and chopped
1
Clean the lemon, grate the skin and squeeze out the juice. Drain the tuna, but save the oil for later.
2
Remove the leaves from the sprigs of mint and place in a high cup with the lemon zest, lemon juice, and tuna oil. Add in the garlic and blend until smooth. Season with salt and pepper.
3
Cut the zucchinis into slices and sprinkle with salt and pepper. Heat the grill pan and grill the zucchini for 6 minutes, turning halfway. Then cook the asparagus for 4 minutes, turning halfway.
4
Place the vegetables in a bowl and add in the marinade. Mix gently until covered.
5
To serve, divide veg and tuna between plates and top with chopped pistachio nuts.
