Zucchini with tuna sauce

Zucchini with tuna sauce are a very tasty side dish (but I would also venture a second course) to prepare in a few minutes. Perfect as a dinner-saving recipe as it guarantees an excellent result and with a few steps. Let's see what we need for the preparation of Zucchini tonnate. Ingredients 500 g zucchini 120 g tuna in oil (drained) 300 g mayonnaise 5 capers (desalted) 3 anchovy fillets extra virgin olive oil fine salt parsley Preparation Start the preparation of the Zucchini tonnate by washing the vegetables thoroughly under running water. Dry the zucchini with paper towels and cut them into slices about 2-3 millimeters thick. If you don't have round zucchini you can also use long ones, only the shape changes but the result will remain the same. Brush the zucchini slices with extra virgin olive oil then place them in a red-hot plate. Grill them for about 2 minutes on each side and once cooked, place them on a serving dish. Once the zucchini are prepared, dedicate yourself to the tuna sauce. In a container place the mayonnaise, desalted capers, anchovy fillets and drained tuna. Blend everything with an immersion blender until you get a creamy and velvety consistency. Taste the sauce to adjust with the salt as it all depends on the salinity of the capers and anchovies. Sprinkle the tuna sauce on the zucchini and decorate with a few leaves of fresh parsley. Serve the Zucchini with tuna sauce to your diners. You can get other variations of the recipe by replacing the zucchini with grilled eggplant or roasted peppers. You will get tasty and alternative side dishes that will conquer the palate of young and old. Since the zucchini are to be served cold, you can also prepare them in advance then store them in the fridge. At the right time you can take them out and season them. You can also use this dish to fill sandwiches for a meal out of town or because it is a single dish on the beach.