Grilled Veg Salad with Tuna, Mint & Pistachio

Ingredients

• 1 lemon, zested & juiced
• 160g canned tuna in olive oil
• 15g fresh mint leaves
• 1 garlic clove, crushed
• 2 zucchinis
• 350g asparagus
• 50g pistachios, peeled & chopped

Instructions

1. 1Drain the tuna oil into a bowl.
2. 2To make the dressing, blend lemon zest, lemon juice, tuna oil, mint leaves, and garlic until smooth. Season with salt and pepper.
3. 3Slice zucchinis and season with salt and pepper.
4. 4Preheat a grill pan over medium heat. Grill zucchini for 6 minutes, turning once.
5. 5Grill asparagus for 4 minutes, turning once.
6. 6Toss grilled vegetables with the dressing.
7. 7Divide vegetables and tuna among four plates.
8. 8Sprinkle with chopped pistachios and serve.