Spring courgette and tuna salad


Spring courgette and tuna salad
Crunchy baby courgettes, spring onion, fresh herbs and tuna in a rémoulade dressing combine to make a true spring salad.
30 K
Grade this recipe:
Keywords:
Last modified on: June 5th 2022
For this recipe: Comment Send to a friend Ask me a question Follow Printable Diaporama Video
For 4 people, you will need:

Change to the quantities for:
Change measures:
Times for this recipe
Preparation: 20 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - ⌛ 5 min.
Spring courgette and tuna salad : Stage 1
Rinse and dry 500 g courgettes, choosing really small ones if possible that are still nice and crunchy.

Stage 2 - ⌛ 5 min.
Spring courgette and tuna salad : Stage 2
Slice into thin rounds (a mandolin is ideal for this) and put in a salad bowl.

Stage 3 - ⌛ 3 min.
Spring courgette and tuna salad : Stage 3
Prepare and slice 1 spring onion (scallion). Add to the bowl.

Chop the herbs coarsely and add.

Stage 4 - ⌛ 2 min.
Spring courgette and tuna salad : Stage 4
Add 125 g tuna in oil.

Stage 5 - ⌛ 2 min.
Spring courgette and tuna salad : Stage 5
Finish by adding 100 g rémoulade dressing and mix well.
Remarks
The quantity of rémoulade dressing is for guidance, so do adapt this to suit your taste.

You can use rémoulette dressing if you prefer.
Keeping: Should be eaten the same day.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe40 RDI=10 %10 RDI=1 %110 RDI=20 %1,160 RDI=60 %4,870 RDI: 60 %
Per 100 g4 RDI=2 %1 RDI=0 %10 RDI=2 %140 RDI=7 %570 RDI: 7 %
Per person9 RDI=4 %3 RDI=0 %30 RDI=4 %290 RDI=20 %1,220 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: Fish, egg, Sulfites, mustard
How much will it cost?
  • For 4 people : 3.05 €
  • Per person : 0.80 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Confit Victoria pineapple with honey and spices
Confit Victoria pineapple with honey and spices
In this fairly straightforward recipe pineapple wedges are poached gently in a honey syrup flavoured with vanilla and star anise. This transforms the pineapple into flavoursome morsels that melt in the mouth.
March 10th 202146 K 1 hour 15 min.
Spring radish and avocado salad
Spring radish and avocado salad
This spring salad makes the most of the season's big radishes, balancing their crunch with the soft texture of avocado, in a rémoulade dressing.
June 16th 202134 K 30 min.
Rice and purple-sprouting broccoli salad
Rice and purple-sprouting broccoli salad
Like a classic rice salad, but with the crunch of purple-sprouting broccoli.
July 28th 202135 K 15 min.
Artichoke hearts forestier
Artichoke hearts forestier
This recipe is not very complicated, but does involve some work: an artichoke heart with a layer of mushroom duxelle, a layer of fried bacon, topped with a poached egg and cream sauce. Everything can be prepared in advance (the day before for example), but the final assembly should be done just before serving.
May 10th 2023282 K5 1 hour 50 min.
Chaud-froid of grapefruit, pineapple and lime custard
Chaud-froid of grapefruit, pineapple and lime custard
Cold grapefruit quarters with slices of hot caramelized pineapple, lime custard (crème anglaise) and citrus crunch.
December 20th 2010271 K4.5 2 hours 5 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-11-02)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page