Grilled Vegetable Salad with Tuna

Online Recipe Book by Jade Mottley

Serves: 4

Prep: 10 mins

Cook: 10 mins

Nutrition per serving:

320 kcals 24g Fats

13g Carbs 12g Protein

  • Dairy Free

  • Gluten Free

  • Low Carb (under 20g per serving)

  • Quick Meal


  • 1 lemon

  • 5.6 oz. (160g) tuna pieces in sunflower oil

  • 0.5 oz. (15g) fresh mint

  • 1 garlic clove, crushed

  • 2 courgettes

  • 12.3 oz. (350g) asparagus

  • 1.8 oz. (50g) pistachio nuts, peeled and chopped


  1. Clean the lemon, grate the skin and squeeze out the juice

  2. Drain the tuna, but collect the oil

  3. Remove the leaves from the sprigs of mint and place in a high cup with the lemon zest, lemon juice, and tuna oil

  4. Add in the garlic and blend until smooth

  5. Season with pepper and salt

  6. Cut the courgettes into slices and sprinkle with salt and pepper

  7. Heat the grill pan and grill the courgette for 6 minutes, turning halfway

  8. Then cook the asparagus for 4 minutes, turning halfway

  9. Place the vegetables in a bowl and add in the marinade, mix gently until covered

  10. To serve, divide veg and tuna between plates and top with chopped pistachio nuts

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© 2019 by Jade Mottley.