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
Cambozola Mousse Verrines Appetizer: A Touch of Glass
February 8, 2019
Verrines of Cambozola Mousse, Spiced Rosé Gelée & Crystallized Rosemary or Cambozola Mousse served in glassware. I'll leave it to you to decide. This appetizer is simple to prepare and can be made in advance (note: make the rosé gelée ahead).…
Try this Bruschetta with Beet and Goat Cheese from Café Brun
February 7, 2023
Café Brun’s new owner Ben shares this brilliantly simple roast beetroot and goat cheese bruschetta recipe. Café Brun in Antibes celebrates the “bon vivant” with generous Mediterranean cuisine, drinks made with love and a mischievous spirit. The atmosphere is relaxed and friendly…perfect for lounging over a chilled glass of rosé, watching the world go by. …
Late Summer Soup: Zucchini and Basil Velouté
September 1, 2017
This recipe for Zucchini, Basil Velouté is suitable for even the most novice of cooks. As there are only a few ingredients, small, sweet zucchini and fresh basil are key. I like to serve this soup chilled with a dollop of creme fraiche and snipped basil on top.You could add croutons or diced zucchini instead. Not counting calories? Add a cup of half and half to the chilled soup before serving. The bright green color and luscious texture make this a lovely starter for a dinner party or a family meal.…
Appetizer Tomato, Olive and Goat Cheese Tarts
September 16, 2020
This appetizer, a Provence Gourmet recipe for tomato, olive and goat cheese tarts, is delicious. We prepared the tarts for a starter course during one of Gilles Conchy’s cooking classes. If you are looking for hands-on, fun classes in Provence, then look no further. Gilles puts you to work preparing traditional Provencal recipes and some …
No Comment