It’s zucchini season in my part of the world and I’ve discovered that the very best way to enjoy it is fresh and with as little alteration as possible. This zucchini relish, served with some seared or grilled medium-rare ahi tuna steaks, is a beautiful showcase for a vegetable that too often gets lost in the shuffle of a cooked dish. While I get the appeal of hidden veggies – especially if you are overwhelmed with a garden over-run of zuke – this recipe is the opposite of that!
July FUN update
I’m writing up this recipe from my favorite little spot on earth, my family’s lake house in northern Wisconsin. It’s an 18 hour drive to get here from Wisconsin, but worth taking the long trip once a year so that Mr. Gutsy and the water-loving dog get to come too. I’m also getting to check off more of my “July fun” activities that I shared along with this recipe for pork spare ribs and peach cherry BBQ sauce at the start of the month! Only been here for about 24 hours, and I’ve already accomplished #5 (catch a fish) and #9 (jump in a lake… even if it is cold!).
Be sure you watch for next week’s new recipe and blog post, when I give the full wrap-up and share some pictures too.
More zucchini relish for your AIP life
If you have a garden that is fixin’ to flood you with zucchinis before the end of the season, try some of these recipes…
Grilled Ahi Tuna Steaks with Zucchini Relish
- 1½ cups shredded zucchini
- 2 tablespoons finely minced onion
- 2 tablespoon lemon juice
- pinch of salt
- 1 pound ahi tuna steaks, fresh or previously frozen but thawed
- 1 tablespoon lemon juice
- 2 tablespoons coconut aminos (omit for SCD)
- 1 teaspoon freshly grated ginger
- 1 tablespoon olive oil
- Combine shredded zucchini, minced onion, lemon juice, and pinch of salt in medium bowl to make relish. Let sit in refrigerator to allow flavors to marry while preparing the fish.
- Combine lemon juice, coconut aminos, ginger, and olive oil in a shallow baking dish. Add tuna steaks to dish and turn to coat on all side. Allow to marinate for 15 minutes while heating grill.
- Heat outdoor gas, charcoal, or electric grill to medium high.
- When grill is hot, remove steaks from marinade, allow excess to drip off, and gently blot dry with a paper towel.
- Place steaks on grill for 5-6 minutes, then carefully flip and grill on the other side for another 3 minutes for medium-rare (or longer for preferred doneness).
- Slice steaks if desired, and serve with zucchini relish.
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