Zucchini with Tuna Spread

Ingredients

• Zucchini1 count (200 g)
• Egg1 count (55 g)
• Lemon Juice1 tablespoon (15 g)
• Oil2 tablespoon (20 ml)
• Canned Tuna in Water1 can (120 g)

Instructions

1. 1

   Step 1

   Boil the egg in a small pot for 8-10 minutes. Remove, let cool for a few minutes, peel and cut in half.

2. 2

   Step 2

   Separately, slice the zucchini lengthwise and heat half of the oil in a large pan.

3. 3

   Step 3

   Once heated, place the zucchini slices in the pan and cook for 2-3 minutes per side. Set aside.

4. 4

   Step 4

   Place the cooked egg in the blender along with the tuna, lemon juice, remaining oil and a pinch of salt.

5. 5

   Step 5

   Blend until creamy. If necessary, you can add some water.

6. 6

   Step 6

   You can also use a hand blender.

7. 7

   Step 7

   Place the zucchini on a plate and top with the tuna spread.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Zucchini with Tuna Spread can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.