Fresh and Easy Zucchini Tuna Rolls Appetizer
Appetizer · David Scott Allen · Provencal Recipes · TasteAlthough there are many guiding principals in France surrounding culinary pursuits; preparing food, choosing ingredients and presentation I have never encountered the Italian rule. No cheese on fish or seafood dishes. This appetizer bucks the practice with a tangy cheese topping – Zucchini Ripieni di Tonno – is a nod to Mediterranean classic ingredients, zucchini ribbons, canned tuna, capers and anchovy…and cheese!
Zucchini and Tuna Rolls
This appetizer Zucchini Ripieni di Tonno is a recipe from Il Cucchiaio d'Argento. Thin zucchini ribbons are "stuffed" with easily found ingredients, canned tuna, capers, cheese. The result is pretty and tasty.
Ingredients
- 1 tbsp extra virgin olive oil plus extra for drizzling
- 3 medium zucchini (courgette)
- 1 tbsp chives snipped
- 1 whole anchovy in oil
- salt
- pepper
- 1 5- ounce can Oil-Packed Tuna drained weight about 4 ounces
- 1 large egg
- 1 heaping tbsp ground almonds
- 1 tbsp capers
- 2 ounces Parmesan cheese grated and divided
- 6 tbsp breadcrumbs dried
- 2 tbsp parsley coarsely chopped
- 1 tbsp mint coarsely chopped
Instructions
- Preheat oven to 375°F.
- Cut off the ends of the zucchini.
- Cut the zucchini in half lengthwise and, with a mandoline at the thinnest setting, make thin and regular slices from the central parts. You should get 6 slices from each half for a total of 36.
- Keep the leftover pieces of zucchini and chop them well with a knife.
- In a non-stick pan, melt the anchovy in the tablespoon of olive oil with the chives.
- Add the chopped zucchini bits and cook for 5 minutes; season with salt and pepper.
- Remove from the heat and let to cool.
- Transfer the zucchini mixture to the bowl of a food processor along with the drained tuna, capers, almonds, Parmigiano-Reggiano (reserve 3 tablespoons), egg, mint, parsley, and breadcrumbs and process to obtain a soft, but not too moist mixture.
- Season with salt and pepper.
- Add more breadcrumbs if too wet.
- Place a walnut-sized piece of the filling at one end of a zucchini ribbon and roll up to form a small cylinder.
- Proceed in this way until the ingredients are used up and place them inside an 8-inch pan lined with parchment.
- Drizzle all over with olive oil and sprinkle with the reserved Parmigiano-Reggiano.
- Bake in the preheated oven for 40 minutes or until golden brown.
- Remove from the oven and serve warm or at room temperature.
Tried this recipe?Let us know how it was!
Rosé all day: wine tour with sommelier-guide and 3 winery visits in Provence
Splash of rosé here, splash of rosé there, splash of rosé everywhere. Let's explore three wonderful wine estates in the world-famous rosé area that is Provence!
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Provence Articles
Quick and Easy Seared Salmon with Tomato-Shallot Ragoût
October 17, 2018
Make this recipe for seared salmon one time, and it will become a "go-to" quick dinnertime meal for two (or more). The tomato, shallot, caper and olive ragoût is a savoury combination that is similar to a puttanesca pasta sauce.…
Razor Clams à la Provencale an Easy Appetizer
September 15, 2022
Razor clams, found on sheltered ocean shores, most often during low tide, have long been a popular and easily foraged delicacy. You can usually see them with the naked eye, but if you toss some salt on the water above their burrows, you can watch the little white clams wiggle their way to the surface. …
Pork Rillettes are a Classic French Recipe
June 5, 2020
By definition, pork rillettes are made using a preservation method similar to duck confit. The pork is seasoned, then slow-cooked submerged in fat and cooked at a grandmotherly pace for several hours. Afterward, the pork is shredded and packed into sterile containers, covered in a thin veneer of fat and stored. While rillettes are most …
Eggplant Cakes with a Pesto Sauce to Start the Evening
May 8, 2019
They prepared several delicious dishes for the evening, but these Eggplant Cakes in a Tomato Pesto Sauce were my favourite. You can serve this recipe as an appetizer, the first course for a dinner party or even at lunchtime with a green salad. Think of this as a savoury cake. Once the eggplant is cooked, simply combine with the rest of the ingredients and bake. The dish can be served with the pesto sauce (below), a tomato sauce or combine the two for a rich flavour experience.…
No Comment