Seared tuna, zucchini and lemon salad with green olive smash

Seared tuna, zucchini and lemon salad with green olive smash

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  • 0:15 Prep
  • 0:05 Cook
  • 4 Servings
  • Capable cooks

Try this luscious seared tuna salad, packed with flavour but light on cals.

Featured in
Low kilojoule, Easy lunch recipes


  • 2 zucchinis, thinly sliced into ribbons (see Notes)
  • 400g can cannellini beans, rinsed, drained
  • 1/2 bunch flat-leaf parsley, leaves picked
  • 1 lemon, peeled, white pith removed, flesh segmented
  • 2 tablespoons extra virgin olive oil, plus extra to brush and drizzle
  • 2 x 180g tuna steaks
  • Grated ricotta salata, to serve (see Notes)

Green olive smash

  • 1 cup (120g) pitted Sicilian olives or other green olives, roughly chopped
  • 1/4 cup (35g) pistachio kernels, roughly chopped
  • 1 long green chilli, roughly chopped
  • 1 small garlic clove, roughly chopped
  • 1/3 cup (80ml) extra virgin olive oil


  • Step 1
    For the green olive smash, place all the ingredients in a small food processor and pulse until a coarse paste. Season to taste and set aside until ready to serve.
  • Step 2
    Combine the zucchini, cannellini beans, parsley and lemon segments in a bowl. Season and toss with 2 tbs oil. Set aside.
  • Step 3
    Brush tuna with oil, season and cook in a large frypan over high heat for 1 minute each side and 10 seconds on each edge to seal, then set aside, loosely covered with foil, to rest for 3 minutes. Thinly slice.
  • Step 4
    Divide zucchini salad among 4 plates and top with tuna, green olive smash and ricotta salata. Drizzle with oil and season with freshly ground black pepper.

  • Low kilojoule
  • Low sugar


  • 1627 kj


  • 26g

    Fat Total

  • 4.1g

    Saturated Fat

  • 5.3g


  • 24.9g


  • 29mg


  • 214mg


  • 1.6g

    Carbs (sugar)

  • 15.2g

    Carbs (total)

All nutrition values are per serve


  • To make zucchini ribbons, use a mandoline or vegetable peeler.
  • Ricotta salata is hard salted ricotta, available from Italian delis.
  • Author: Shannon Harley
  • Image credit: Jeremy Simons
  • Publication:



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