Tuna Fish Stuffed Courgette. Place the courgette flesh into a bowl, and mash well. Mix in the tuna, onion, tomato, breadcrumbs, egg, salt and black pepper. Lightly stuff the courgette shells with the tuna mixture.
Meanwhile, mix the rice, tuna, olives, capers and egg in a bowl and set aside.
Mix the breadcrumbs, parsley, garlic and Parmesan in a separate bowl.
Add the remaining ½ tbsp oil; toss to coat.
You can cook Tuna Fish Stuffed Courgette using 6 ingredients and 3 steps. Here is how you cook that.
Ingredients of Tuna Fish Stuffed Courgette
- You need 2 of courgettes.
- You need 1 can of tuna fish.
- Prepare 3-4 of celery stalks.
- You need 1 of onion.
- It's 3 tablespoon of olive oil.
- It's of Salt and black pepper.
Fill the courgettes with the tuna mix and top with the herby breadcrumbs. Add tuna, egg, grated Parmesan, olives, capers and parsley. Season with salt and pepper and stir well with a fork to break up the tuna. Brush a baking dish with a little olive oil.
Tuna Fish Stuffed Courgette step by step
- Preheat the oven in 180 °C. Cut the courgettes in 2 pieces and remove the inner part with a spoon. Add salt and olive oil and bake for 5 minutes..
- Put olive oil, onion and celery stalks in frying pan. Cook for 5-6 miutes. Later add the inner part of courgettes that was removed before, cook 2-3 minutes more. Turn off stove. Add tuna fish, salt and black pepper and mix..
- Lastly fill the courgettes with the ingredients and bake 30 minutes..
Arrange the courgette slices, cut side up, in an even layer in the baking dish. In my family, there's an unwritten rule when it comes to stuffing vegetables: Eggplants call for ground beef, bell peppers for white rice and cheese, tomatoes for breadcrumbs and fresh herbs, and zucchini for canned tuna, breadcrumbs, and Parmigiano Reggiano. 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.