Zucchini Salad with Fish Free Tuna

Zucchini Salad with Fish Free Tuna
For 4 persons.

1 box of Fish Free Tuna
1 zucchini
50 grams rucola
400 grams cannellini beans (canned)
4 tbsp pine nuts
1 shallot, chopped
2 cloves garlic
10 grams of parsley, chopped
15 grams of rosemary
extra virgin olive oil
juice of 1 lemon
1 tsp rice syrup
pepper and salt
oil for frying

Rinse the cannellini beans and let them drain well. Mix the parsley and shallot with the Fish Free Tuna and add a tablespoon of extra virgin olive oil and a few drops of lemon juice. Bring the Tuna to taste with salt and pepper.

Slice the zucchini lengthwise into thin slices with a cheese slicer. Clean the garlic and chop finely. Stir in 1 clove of garlic with 3 tablespoons olive oil. Spread the zucchini slices with the garlic oil. Grill the zucchini on both sides on a hot griddle until done. Sprinkle the grilled zucchini with salt and pepper. Toast the pine nuts in a dry frying pan.

Heat 2 tbsp oil in a frying pan and fry the cannellini beans on high heat until slightly crisp. Add the last 2 minutes remaining the garlic and rosemary, fry a bit longer. Bring the beans to taste with salt and pepper and set aside. Make a dressing of 6 tablespoons olive oil, the juice of a lemon, a teaspoon rice syrup and salt and pepper.

Divide the rucola on a plate, divide the grilled zucchini and cooked cannellini beans on top. Drizzle some of the dressing over the salad and add the Fish Free Tuna on top. Sprinkle the toasted pine nuts. Delicious to eat with fresh bread.