Serves 4

• 1 lemon

• ¾ cup tuna pieces in sunflower oil

• ½ cup fresh mint

• 1 garlic clove, crushed

• 2 zucchinis

• 2 ¾ cups asparagus

• ½ cup pistachio nuts, shelled and chopped

Clean the lemon, zest the skin, and squeeze out the juice. Drain the tuna, but save the oil.

Remove the leaves from the sprigs of mint and place in a small blender with the lemon zest, lemon juice, and tuna oil. Add in the garlic and blend until smooth. Season with pepper and salt.

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 cook the asparagus for 4 minutes, turning halfway.

 Place the vegetables in a bowl and add in the marinade, mix gently until covered.

To serve, divide vegetables and tuna between plates and top with chopped pistachios.