Heat olive oil over low/medium heat and saute chopped zucchinis and scallions until soften.
At the end of cooking stir in rocket salad, then transfer it into a bowl and top with tinned tuna*.
Season with salt, tiny bit of black pepper and oregano. Drizzle with olive oil (if you use tuna packed in brine) and sprinkle with fresh lemon juice.
Serve with toasted rye,/millet/ spelt/rice/quinoa… bread
*prefer skipjak tuna, packed in olive oil or brine
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