Zucchini Carpaccio with Tuna

Energy Kcal 403

• Carbohydrates g 4.8
• of which sugars g 4.7
• Protein g 28.3
• Fats g 30.2
• of which saturated fat g 7.96
• Fiber g 2.7
• Cholesterol mg 66
• Sodium mg 614
• Gluten Free
• Difficulty: Easy
• Prep time: 10 min
• Serving: 4
• Cost: Low
• Note + 30 min. for the marination of the zucchini

Zucchini carpaccio with tuna? Oh man, it's a really good choice for any summer meal.

And listen, pairing it with fresh tuna and those super super yummy mozzarella balls? You cannot go wrong. In lots of Italian homes, this zucchini and tuna recipe is a favorite when it's hot out and nobody wants to heat up the kitchen.

So here's the thing: it starts with thinly sliced zucchini—seriously thin, like you can almost see through it—marinating in a zesty citronette. That's a mix of lemon juice, olive oil, mint and basil. Really, it gives the veggies a tender texture and a refreshing zing—making each bite a mini vacation.

Plus, adding tuna and mozzarella turns this dish into more than just a salad. It’s a light, satisfying main course.

And look at the colors—green, white and pink—they are like a little piece of southern Italy, where dining outdoors is life. And the sauce? Some might call it a tuna carpaccio variation, but the twist is using raw zucchini instead of the usual fish or beef.

The Italian trick? Letting the zucchini soak in the marinade. It takes away any harshness, making it crisp and slightly tangy.

For real. Adding basil and mint—super important in Mediterranean zucchini tuna dishes—really boosts that fresh summer taste. What's cool is you don’t have to stick with just mozzarella.

Some swap it out for ricotta or even burrata if you're feeling a little fancy. On a hot day? A plate of this feels cool and moist—really, it pairs wonderfully with crusty bread or stands alone as a healthy appetizer.

It’s the kind of dish that just makes you slow down and savor the season. And you know what? It really shows how good simple ingredients can be when they're fresh.

If you love Mediterranean cuisine or want a new veggie dish, this raw zucchini salad with tuna is about as easy and refreshing as it gets. For sure.

• INGREDIENTS
• Zucchini 3 ½ cups (400 g)
• Tuna in oil 10.5 oz (300 g) - drained
• Mozzarelline ciliegine cheese 5.3 oz (150 g)
• Cherry tomatoes 1 cup (150 g)
• Lemon juice 2 oz (60 g)
• Extra virgin olive oil 4 ½ tbsp (60 g)

How to prepare Zucchini Carpaccio with Tuna

To prepare the zucchini carpaccio with tuna, start by washing the zucchini.

Then trim the ends 1 and use a mandoline to cut very thin slices (2-3). Carefully wash the lemon and peel half of the zest using a vegetable peeler 4.

It's important to only remove the yellow part, as the white part is bitter. Then slice it into strips 5 and set aside.

Next, cut the lemon in half and squeeze the juice 6, filtering out any pulp residues if necessary, and pour it into a bowl. At this point, add the oil and season with salt and pepper 8.

Then chop parsley and mint, and add them to the citronette, whisking everything together with a fork.

At this point, pour some of the citronette into a shallow, wide dish 11 and then lay down a layer of zucchini. Drizzle with a bit more citronette 12, spreading it with a spoon, and continue like this until you finish the ingredients (13-14).

Once you've poured the last of the citronette, cover with plastic wrap and let marinate in the fridge for at least half an hour 15. Meanwhile, clean the tomatoes and cut them into quarters 16, transfer them to a bowl and season with oil and salt 17. At this point, all that's left is to plate: retrieve the marinated zucchini 18

and transfer a few slices onto the plate. Add the tomatoes, mozzarella, and finally the tuna. If the mozzarella balls are too large, you can cut them in half.

Garnish with a bit of lemon zest and serve immediately 21.