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!
Saint-Tropez - Jewel of the French Riviera: Full day tour with a winery visit
Spend your day as a movie star in Saint-Tropez! The departure is set early in the morning to avoid the traffic towards the legendary town, with which a thousand stories are associated. The experience will start with a tour of this enchanting small fishing town of Saint-Tropez, which inspired numerous painters and whose beauty of the port always attracted the cinematographic world.
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
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 …
Make a Ratatouille Version from Nice – La Ratatouia Nissarda
May 19, 2023
Dishes such as ratatouille, pan bagnat, panisse, soup au pistou, and salade Niçoise appear on menus throughout the South of France. Many cooks have time-tested variations on these recipes, which may be delicious, but don’t quite follow the Cuisine Nissarde traditions. Although ratatouille is known around the globe, the authentic version requires the freshest ingredients …
Fried Beef Lettuce Cups à la Provençal with Zucchini
August 13, 2018
We created this recipe as part of a trio of starters to stimulate your hunger and to pair with a glass (or two) of chilled Mirabeau rosé. With a slight Asian influence, the stir-fried Provençal beef and zucchini (courgette) are served on a bed of little gem lettuce (baby romaine). This light starter works well as an appetizer or a tapas style menu.…
Roasted Tomatoes à la Provençale Stuffed with Zucchini and Fresh Herbs
May 31, 2018
My recipe for Tomatoes Provençales is inspired by the typical cuisine, but it is a lighter version with a zucchini-herb stuffing (farce) intended as a pre-dinner bite. The tomatoes filled and baked and then served as an appetizer with cocktails.…
No Comment