Tuna Zucchini Pasta Salad

So I absolutely love seafood! Unfortunately seafood can be a bit expensive at times and also inconvenient as I only like buying seafood from specific places. However, tinned tuna is my saviour and it’s always an item on hand at home. I wanted to add some protein to this salad and as I was in a bit of a hurry, tuna was the easiest choice. For this recipe, I have loaded the salad with greens so that it is super healthy! Also the best thing about it too is that I did not use any oils. I made a dressing out of the smashed avocado which i lightly seasoned and then I mixed that through the salad to give it moisture. It works as a creamy dressing so was a perfect accompaniment for the zucchini. I like making salads because it forces you to be creative with ingredients you have readily available. It is incredibly easy to whip together and so there’s no excuse to reach for fried or “fast foods”. This will actually save you a bit of coin too.

Tuna Zucchini Pasta Salad

What you’re going to need

1 tin tuna (any kind is fine, a healthier option is to choose one in springwater as opposed to oil)

1/2 zucchini, julienned

handful baby rocket

handful baby spinach

1/2 avocado, mashed (to prevent making more washing up, just mash up your avo whilst it is still in the skin. Its works as a bowl!)

10 walnuts

salt and pepper

lemon juice (optional)


1. Season the avocado with salt and pepper

2. Place the tuna, zucchini, rocket and spinach in a bowl and combine with tongs.

3. Scoop the avocado in and mix through until all the ingredients are coated with avocado

4. Top with walnuts.

5. Drizzle with lemon (optional)

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Satay Sauce

So I’m absolutely obsessed with satay! We never have it at home because my family thinks that coconut or anything coconut related is the sworn enemy for some reason (basically, they just hate the taste of it). Anyway, managed to prepare a satay sauce WITHOUT the coconut and it still tastes awesome.

What you’re going to need

Satay sauce

2 heaped tablespoons crunchy peanut butter

1/4 brown onion, diced

1 clove garlic

Juice of 1 lime

1/2 cup water

1/2 -1 teaspoon brown sugar, to taste

1/2 teaspoon rice wine vinegar

Oil, to cook onions and garlic


1. Heat up your oil in a saucepan and soften the onions for about 2-3 minutes on a medium heat. Add the garlic and continue cooking until aromatic.

2. Remove from heat and add the peanut butter and stir until combined.

3. Turn down heat to low and add the rest of your ingredients and stir until all are combined and sauce has thickened.  Yields just over 1/2 cup.

Below we have the finished product on the left. On the right, I used it to make one of favourite Thai dishes ~ Satay Chicken. I served it with lightly seasoned quinoa.