Love tuna! Amazing recipe!
Tuna with Capers and Zucchini Julienne
for 2 persons
2 fresh tuna steaks (about 200 g each)
1 zucchini
1 Tbsp capers
2 cloves garlic
a small bundle of fresh parsley leaves
bread crumbs
olive oil
salt and pepper
Julienne zucchini. You could do it by hand, but I like to use V-Slicer, 3,5 mm julienne blade.
Combine pressed garlic with a lot of finely chopped parsley and capers. Season with salt and pepper and stir into zucchini.
Place tuna steaks on a pan lined with baking paper. Cover both of them with zucchinis, sprinkle about 1 tablespoon bread crumbs on top of each and splash with olive oil. If you have more zucchini than you need to cover tuna, you can bake it next to tuna, or save it to make a salad later.
Bake in a preheated oven on 350°F/180°C for about 15 minutes, so the meat stays pink in the middle. Actually, bake it until you’re satisfied. Just watch it close while it’s in the oven 
Recipe is from Sale & Pepe Serbia, Maj 2013. The final issue. I am sending this to Cristina from La Cucina di Cristina who is hosting Weekend Herb Blogging this week.
