Zucchini Tuna Final

Name: Zucchini Tuna Final
Yield: 203 g
Ingredients: low sodium fermented kelp soy sauce 10 ml; salt 1 회분(1/3작은술); black pepper 1 g; blanched cauliflower 10 g; olive oil 5 spoon; anchovy fish sauce 3 g; red pepper powder 3 spoon; mild tuna 70 g; blanched zucchini 100 g

201 kcal

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Ingredients

Main ingredients

low sodium fermented kelp soy sauce 10 ml
salt 1 회분(1/3작은술)
black pepper 1 g
blanched cauliflower 10 g
olive oil 0.5 spoon
anchovy fish sauce 3 g
red pepper powder 1 spoon
mild tuna 70 g
blanched zucchini 100 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 10.52 g 20%

Protein 16.42 g 31%

Fat 11.3 g 49%

Serving size 203g

Cooking steps

1

Cut the zucchini in half and slice it into 0.5cm pieces.
2

Slice the onion thinly.
3

Add cooking oil to a pan and stir-fry the onion first.
4

When the onion becomes translucent, add the zucchini and stir-fry.
5

When the zucchini is slightly cooked, add the tuna (drained of oil).
6

Season with salt and pepper.
7

When all ingredients are evenly cooked, transfer to a plate.

Zucchini Tuna Final

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