Round Zucchinis Stuffed With Tuna Recipes

TUNA-STUFFED ZUCCHINI

Steps:

• Fill a large pot with salted water, place the zucchini into the pot, and boil over medium heat for about 5 minutes to soften. Remove the zucchini, slice in half lengthwise, and allow to cool.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Scoop out the flesh from the zucchini halves, leaving a 1/2-inch shell. Set aside the scooped out flesh in a bowl.
• Place the zucchini flesh into a bowl and mash well. Mix in the tuna, onion, tomato, bread crumbs, egg, salt, and black pepper. Lightly stuff the zucchini shells with the tuna mixture. Drizzle about 1/2 teaspoon of olive oil over each stuffed zucchini half.
• Bake in the preheated oven until the tops are slightly browned, 20 to 25 minutes.

ROUND ZUCCHINIS STUFFED WITH TUNA

Steps:

• Cut the zucchini tops and remove the flesh until you have a generous cavity. Reserve the tops. Brush inside and outside with olive oil.
• Mix and combine oregano, basil, garlic granules, salt and pepper. Sprinkle with the mixture inside of each zucchini. Place the zucchini and tops into a small iron-cast pan and bake in the oven for 20 minutes at 180°C, or until slightly soft. Remove from the oven, let them cool slightly.
• Meanwhile, sauté the onion in olive oil. Add anchovies, crush them with a wooden spoon. Set aside to cool slightly.
• Add tuna chunks in olive oil, capers, bread crumbs, egg, lemon zest, pepper and parsley to the onion and anchovies. Mix well and combine.
• Generously fill each zucchini with the prepared mixture.
• Sprinkle grated cheese on top of each stuffed zucchini (1 tablespoon / zucchini). Return to the pan.
• Add wine and vegetable broth to the pan, return the zucchini to the oven and bake them at 200°C for about 10 minutes.
• Serve with tops on and drizzle the liquid from baking over each zucchini.

ZUCCHINI BLOSSOMS STUFFED WITH TUNA

Steps:

• Drain tuna and put into container of food processor or electric blender. Add yogurt, horseradish and mayonnaise and blend to fine paste.
• Open zucchini blossoms (make sure yours have not been sprayed with insecticide) and fill with paste. Tie ends of petals at top as if tying a bandana.
• Beat egg yolk until light and golden.
• Beat whites until moderately stiff. Fold into yolk along with beer.
• Dredge stuffed blossoms in flour, then dip to coat well with batter.
• Heat oil to depth of 1/2 inch in heavy skillet. Add batter-coated blossoms a few at a time. When batter has set on bottom carefully turn blossoms and cook until nicely brown all over.