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🍽️ Fresh Zucchini Salad with Tuna and Beans

338 kcal · 30 min · 4 servings

Ingredients

• 100 g Kidney beans (from the can)
• 100 ml Vegetable broth
• 1 tsp dried Herbs of Provence
• 1 Zucchini
• 2 Shallots
• 100 g Arugula
• 150 g fresh Tuna
• 1 tsp Oil
• 4 tbsp White wine vinegar
• 1 tbsp Olive oil
• Salt
• Pepper (from the mill)

Instructions

1. 1. Wash the zucchini thoroughly and slice it into thin rounds.
2. 2. Peel the shallots and dice them into small cubes.
3. 3. Wash the arugula, remove any wilted leaves, and shake it dry.
4. 4. Cut the tuna into bite-sized pieces.
5. 5. Heat oil in a non-stick pan over high heat.
6. 6. Fry the tuna in the pan for about 3 to 4 minutes until golden brown on all sides.
7. 7. Drain the beans in a colander.
8. 8. Arrange the beans, zucchini slices, shallots, arugula, and tuna on a platter.
9. 9. Whisk together vinegar, salt, pepper, vegetable broth, and oil in a small bowl.
10. 10. Fold the Herbs de Provence into the dressing mixture.
11. 11. Drizzle the dressing evenly over the finished salad.

Nutrition per serving

• kcal: 338
• Protein: 25 g · Fett/Fat: 20 g · Carbs: 13 g