I’ve been really getting into grated raw zucchini as an ingredient. I love the mild ‘greenish’ flavour but the best part is all the moisture in the zucchini keeps your salad or whatever lovely and moist. My Irishman had this salad for lunch at work and he was raving about it so much he took a photo and sent it to me. High praise indeed!

enough for: 2
Takes: 10 minutes
6 tablespoons lemon juice
4 small zucchini
1 large can tuna (425g / 15oz)

1. Combine lemon with 2 tablespoons extra virgin olive oil in a medium bowl. Season.

2. Grate zucchini using your food processor or a box grater.

3. Toss zucchini in the dressing along with the tuna and serve.

Variations

vegetarian – replace tuna with poached eggs or pan fried halloumi or crumbled salty feta.

vegan – replace tuna with chunks of avocado and a handful of almonds.

carnivore – replace tuna with shredded BBQ chicken, sliced cooked sausages, pork chops or salami.

hot! – use tuna in chilli oil.

carb lovers / more substantial – serve with crusty bread and butter.

fresh fish – pan fry tuna steaks or other fish fillets and serve with the salad.

different veg – use carrots, beets, broccoli or cauliflower or a combination of any of the above.

no grater – finely slice the zucchini into strips using a veg peeler or mandoline then slice the strips into smaller slivers.

herby – feel free to toss in some flat leaf parsley, basil or mint.

Waste Avoidance Strategy

lemons – will keep for a few weeks at room temp or for much longer in the fridge.

zucchini – will keep for 2 weeks or longer in a plastic bag in the fridge. To keep it even longer, cook sliced zucchini in a little butter until just soft then store in an airtight container in the fridge.

can tuna – keep in the pantry.