SizzleCooking.com
Image Courtesy Of:
Ingredients
For the tuna:
16 oz fresh or dethawed tuna
¼ cup lemon juice
2 tablespoons olive oil
Salt and pepper to taste
For the Zucchini:
6 regular-sized zucchini
1 tablespoon olive oil
Salt and pepper to taste
Preparation
For the tuna:
Pour the lemon juice and 1 tb of olive oil onto the raw tuna and massage it in with your hands to give the tuna more flavor.
Drizzle the rest of the olive oil onto a non-stick pan
Place the pan over high heat for 3 minutes to heat it up
Add the tuna into the pan and lower to medium-high heat
Cook for about 3 minutes on one side, then flip the pieces and cook them for about another 3 minutes on the other side. The color should have darkened to a gray on the outside. Cut into the middle to make sure the tuna is cooked to your desired doneness.
Remove from heat and serve
Enjoy!
For the zucchini:
Wash the zucchinis thoroughly
Cut off the “head” and “tail” of the zucchinis and any undesirable parts
Cut them into rounds that are about 1 cm thick
Add the olive oil to a nonstick pan (if desired, also add a chopped clove of garlic).
Add all the zucchini slices, salt, and pepper to it and turn on medium heat
Let the zucchinis cook for about 20 minutes, or until they are very softened. Stir occasionally (about 3 times in all) to avoid sticking or burning.
Once ready, take them off the heat.
Enjoy! You can sprinkle some parmesan cheese on the zucchinis when serving them. Add salt and pepper to taste as well.
Suggestion: You can take the leftover tuna and slice it into smaller slices to put it into a salad or taco the following days. If desired, it can be reheated in the microwave. The zucchinis can be reheated in the microwave. If you have lots left, you can also blend them with some basil and parmesan cheese to make a delicious pesto sauce.
Storage Indications: Store leftover tuna and zucchinis in a tableware or (for the tuna): wrapped in tinfoil.