LM Recipe – How to make Tuna and Zucchini Salad

Our recipe this week is Spice Crusted Tuna Steaks with Chickpeas, Apple and Zucchini Salad. This looks incredibly yummy! Even though zucchini is a fruit, it is usually cooked as a vegetable because it is best when eaten in cooked dishes. Some health benefits include: weight loss, promotes eye health, and prevents all the diseases that occur from vitamin C deficiency like scurvy, sclerosis, and easy bruising. It helps to cure asthma and has a high content of vitamin C, carbohydrates, protein and fiber. Zucchini contains significant quantities of potassium, folate, and vitamin A, all of which are important for general good health.

LM Recipe
La Pointe
Did you miss our recipe for last week? No worries, here is a recipe on how to make Nigerian Barbecue Fish. Enjoy!


Tuna Steaks: 
  • 2 teaspoons (10 ml) flaxseeds
  • 1 teaspoon (5 ml) fennel seeds
  • 1 teaspoon (5 ml) mustard seeds
  • 1/4 teaspoon (1 ml) black peppercorns
  • 2 tablespoons (30 ml) sesame seeds
  • 4 tuna steaks, each about 6 oz (170 g), slightly warmed to room temperature
  • 3 tablespoons (45 ml) olive oil
Salad recipe:
  • 1 apple, Cortland or Granny Smith, peeled and diced
  • 1 onion, chopped
  • 2 tablespoons (30 ml) honey
  • 1 tablespoon (15 ml) olive oil
  • 1 can 19 oz (540 mL) chickpeas, rinsed and drained
  • Green zucchini, diced
  • 1 cup (250 ml) chicken broth
  • Salt And pepper


  1. In a coffee grinder or mortar, coarsely grind the flaxseeds, fennel, mustard seeds, and peppercorns. Pour into a dish and add the sesame seeds. Stir to combine. Press the tuna steaks into the spice mixture to coat. Season with salt.
  2. In a large non-stick skillet, brown the tuna steaks in the oil for 2 to 3 minutes per side or to the desired doneness. Season with salt and pepper. Slice thinly and drizzle with olive oil, if desired. Serve with the Chickpea, Apple, and Zucchini Salad.
For the salad:
  1. In a saucepan, sauté the onion and apple in the honey and oil for about 5 minutes or until lightly caramelized. Season with salt and pepper.
  2. Add the chickpeas and broth. Bring to a boil and simmer for about 5 minutes or until the broth has almost completely evaporated. Add the zucchini and cook for 2 to 3 minutes. Adjust the seasoning. Serve warm.

Serves four persons.

Happy Eating!

Source: La Pointe  175b Kofo Abayomi, Victoria Island, Lagos

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