- 18 September 2024
- Food
- By Marketing Team
Calvo
Spice up your Day with Calvo's Recipes
An original recipe for courgettes stuffed with light tuna that will surprise lovers of light and tasty food.
- Cut the stem part of the courgettes so that they can be used as a lid and make a cut at the bottom to leave it flat and more stable. Using a spoon, empty them and leave a base and wall of about 3 mm.
- Cook the courgettes in plenty of salted water. Once cooked, it is best to leave them al dente, but it all depends on your taste. Cool them quickly and drain them by placing them upside down on a clean kitchen towel or kitchen paper.
- In the water where we cooked them, cook the remains of the zucchini plus half an extra zucchini cut into cubes and the potato cut into cubes.
- Drain the zucchini and potato well, place in a glass and add the diced butter and about 5-6 basil leaves, salt and pepper, blend and set aside.
- On the other hand, chop the onion and garlic and fry them in a pan with a little olive oil until they are soft.
- Add the peeled and diced tomato, fry and add the drained tuna and the diced bell pepper, mix everything well and let cook for a few minutes. Adjust the salt and pepper and add 6-8 chopped basil leaves.
- Fill the courgettes up to a third with the courgette and basil puree.
- Add the tuna sauce on top until the courgettes are filled.
- We can serve the courgettes cold or heat them up in the oven. We finish by decorating them with a basil leaf.
- Tip: This is a dish that we can prepare in advance or leave for the weekend. We can eat it hot or cold depending on the time of year.
The article was originally published by Calvo. You can view the full article on their website. All rights to the content belong to the original publisher.
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