Recipe
10-Minute Speed Side Dish! Easy Seasonal Zucchini Recipe
Ingredients
- 1zucchini
- 1/2can canned tuna (drained, tuna meat only)
- 1/2tbsp oil from the tuna can (for dressing)
- 1tbsp lemon juice
- 1/2tbsp olive oil (or rice oil, vegetable oil)
- 2pinches sugar
- 1pinch salt
About "Ribboned Zucchini with Tuna and Lemon"
This quick and easy side dish features thinly sliced raw zucchini tossed in a tangy lemon-based dressing and savory tuna. Requiring no cooking, it comes together in under 10 minutes, making it the perfect refreshing dish for summer. The key is to thoroughly emulsify the dressing so it clings beautifully to the zucchini. Letting it rest in the fridge for 5 minutes allows the flavors to meld and softens the zucchini slightly for a better texture. It serves two and offers a great nutritional balance with added protein from the tuna.
Tips for Making "Ribboned Zucchini with Tuna and Lemon"
-
Prep
- Wash your knife immediately after cutting the zucchini. The cut surface contains a sticky substance that will harden on the knife if left unwashed.
-
Prep
- Place a damp cloth under the bowl to prevent slipping when using a slicer. Use a paper towel to hold the end of the zucchini to protect your fingers. Avoid using a fork, as it can damage the slicer blade.
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Dressing
- Whisk the dressing thoroughly to emulsify it. A cloudy, slightly thickened dressing clings evenly to the ingredients, whereas an unemulsified dressing will separate and taste uneven.
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Seasoning
- Keep the salt minimal and use plenty of lemon juice for a tangy flavor. This creates a refreshing taste perfect for summer.
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Seasoning
- Add 1/2 tbsp of oil from the tuna can to the dressing to infuse it with extra savory umami.
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Finishing
- Toss gently and briefly after adding the tuna to prevent breaking up the chunks too much.
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Finishing
- Let the mixture rest in the refrigerator for about 5 minutes after tossing. This allows the flavors to meld and softens the zucchini slightly.
Ingredients for "Ribboned Zucchini with Tuna and Lemon"
7 items* Tap ingredient names to find on Amazon
How to Make "Ribboned Zucchini with Tuna and Lemon"
- 1
In a bowl, combine 1 tbsp lemon juice, 1/2 tbsp olive oil, 1/2 tbsp tuna oil, 2 pinches of sugar, and 1 pinch of salt. Whisk vigorously with a mini whisk or similar tool to emulsify. It is ready when it becomes cloudy and slightly thickened.
- 2
Cut off both ends of the zucchini and slice it in half crosswise. Wash your knife immediately after cutting.
- 3
Place a damp cloth under the bowl to prevent it from slipping, then use a mandoline slicer to shave the zucchini lengthwise. When you reach the end, use a folded paper towel to protect your hands while slicing.
- 4
Add the sliced zucchini to the bowl with the dressing and toss thoroughly with a spatula to ensure it is evenly coated.
- 5
Add 1/2 can of tuna meat and gently fold it in, taking care not to break up the tuna chunks too much.
- 6
Let it rest in the refrigerator for about 5 minutes to allow the flavors to meld. Plate and serve.
Detailed Commentary on "Ribboned Zucchini with Tuna and Lemon"
* Content organized by topics from the video.
Quick & Easy Seasonal Zucchini Side Dish!
Good morning, I'm Sakura! Today, we're using seasonal zucchini to make a simple yet incredibly delicious 'Ribboned Zucchini.' This recipe is amazing and comes together in no time as a quick side dish. While zucchini is often cooked, today we're slicing it raw and tossing it with dressing. It's incredibly tasty and so easy to make. It's the perfect recipe when you need one more dish on the table or for busy days, so please watch until the end and give it a try. Let's get cooking!
Making the Tangy Special Dressing
First, let's make the dressing. We'll prepare the dressing first and cut the ingredients at the end. Today, we're using lemon juice. Fresh lemon is great, but since we want to make this quickly and easily, bottled lemon juice works perfectly. Add a generous 1 tablespoon of lemon juice to the bowl. This recipe features a strong tartness instead of relying on salt. In the upcoming summer season, you definitely crave something refreshing, right? Next, add 1/2 tablespoon of oil. I usually use olive oil, which has a mild flavor, but regular olive oil, rice oil, or vegetable oil is also fine. To add a touch of sweetness, add 2 pinches of sugar (using three fingers) and 1 pinch of salt. Finally, add 1/2 tablespoon of oil from the tuna can to add savory umami.
The Secret to Emulsifying Dressing
Once you've added the tuna oil, whisk the dressing thoroughly. Before mixing, it looks a bit watery, but if you whisk it well with a mini whisk, it will gradually turn cloudy. This process of mixing oil and liquid is called 'emulsification.' By emulsifying, the dressing becomes a smooth, slightly thick sauce that clings easily to the ingredients. If left unemulsified, the oil and liquid remain separate, resulting in uneven flavors—lemon at the bottom and oil on top. Whisking thoroughly to bring the flavors together is the golden rule of making dressing. I love using this long-handled measuring spoon from MUJI because it has a convenient 1/2 mark. Now, our dressing is ready!
Zucchini Prep and Slicing Hacks
Next, let's prep the zucchini. We'll use one whole zucchini. They are incredibly cheap at my local supermarket right now, costing about 70 yen each! First, cut off the tough, inedible stem and bottom ends, then cut it in half crosswise. Here is a crucial tip: wash your knife immediately after cutting the zucchini. If you touch the cut surface, it feels sticky because of a starch-like substance. If left unwashed, it will stick to your knife. Next, place a damp cloth under the bowl to keep it steady, and use a mandoline slicer to shave the zucchini lengthwise. I love using Ernest's '3x Faster Slicer.' To avoid cutting your hands at the end, use a paper towel to hold the zucchini. Some people poke it with a fork, but I don't recommend that because the fork tines might hit the blade, chipping it and potentially causing injury. Just eat the leftover end piece as a little treat!
Tossing Zucchini and Tuna Perfectly
Add the sliced zucchini to the dressing we made earlier, and toss with a spatula to coat everything evenly. Zucchini is a high-water vegetable, but unlike cucumbers, it doesn't release water excessively, so it won't get soggy when tossed. Once coated, add 1/2 can of tuna. Adding tuna brings volume and richness to the dish, turning a simple zucchini salad into a satisfying side dish. After adding the tuna, the key is to toss it gently and briefly so you don't break up the tuna too much and lose its texture. Once combined, let it rest in the fridge for about 5 minutes. This resting time allows the flavors to meld and softens the zucchini slightly, making it much easier to eat. Chilling it in the fridge is also safer and more refreshing during summer.
A Refreshing Summer Taste Test
After resting for 5 minutes, plate the zucchini. This amount is perfect for a quick two-person serving. In the summer, we tend to lack vegetables because we eat a lot of soba, somen, or cold pasta, but this side dish provides a great nutritional balance with protein from the tuna. Taking a bite, the crunchy texture of the zucchini is followed by the refreshing tartness of the lemon, and finally, the savory umami of the tuna catches up—it's absolutely delicious! Even with less salt, the acidity brings the whole dish together perfectly. Raw zucchini has no bitterness or astringency at all; it tastes like a juicy, tender pumpkin. During the bonus footage, I made a silly pun about zucchini and couldn't stop laughing! I hope you all give this recipe a try!
About 食事処さくらの料理教室
食事処さくらの料理教室
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