Grilled Veggie Salad w/Tuna

Ingredients

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

• Tuna

  Fish, light, canned in water, drained solids

  6 oz or 170g

• Spearmint

  Fresh

  2 ½ tbsp or 14g

• Garlic

  Raw

  1 clove or 3g

• Zucchini

  Summer squash, includes skin, raw

  2 medium or 392g

• Asparagus

  Raw

  2 ½ cup or 335g

• Pistachio nuts

  Nuts, raw

  ½ cup or 62g

Directions

1. Clean the lemon, grate the skin, and squeeze out the juice. Drain the tuna.
2. Remove the leaves from the sprigs of mint and place in a high cup with the lemon zest and lemon juice. Add the garlic and blend until smooth. Season with salt and pepper.
3. Cut the zucchinis into slices and sprinkle with salt and pepper. Heat the grill pan and grill the zucchini for 6 minutes, turning halfway. Then grill the asparagus for 4 minutes, turning halfway.
4. Place the vegetables in a bowl and add the marinade. Mix gently until covered.
5. To serve, divide the vegetables and tuna between plates and top with chopped pistachio nuts.