Zucchini Tonnato
Zucchini provides a light vegetable base and a bit of fiber, while tuna and miso mayonnaise add protein, fats, and deeper flavor. Capers, parmesan, and sun-dried tomatoes make the appetizer brighter without flour or sweet additions. The result is a cold dish that fits keto well and still feels elegant.
First prepare miso mayonnaise (70 g), then blend it with tuna (70 g) and Dijon mustard (10 g). Process until smooth to make the tonnato-style base and spread it evenly on a plate.
Slice zucchini (250 g) into very thin rounds. Arrange them over the sauce, season lightly with salt (2 g) and black pepper (1 g), then add arugula (20 g), capers (10 g), sun-dried tomatoes (15 g), lemon zest (3 g), and thin parmesan shavings (20 g). Drizzle with olive oil (2 g) and serve at once while the zucchini stays fresh and crisp.
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