AppetizerDavid Scott AllenProvencal RecipesTaste

Fresh and Easy Zucchini Tuna Rolls Appetizer

Although 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!

Easy Zucchini Tuna Appetizer Zucchini and Tuna Rolls

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.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Appetizer
Cuisine Italian
Servings 36 pieces


  • 1 tbsp Extra virgin olive oil plus extra for drizzling
  • 3 medium Zucchini
  • 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 Parmigiano-Reggiano grated and divided
  • 6 tbsps Dried Breadcrumbs
  • 2 tbsps Parsley coarsely chopped
  • 1 tbsp Mint coarsely chopped


  • 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.
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David Scott Allen

David Scott Allen

David Scott Allen is the author, photographer, and cook behind Cocoa & Lavender, a weekly food blog based in Tucson, Arizona. Passionate about travel, he especially enjoys eating traditional foods and learning local customs, whether in the United States or around the globe.

David's first trip to France took place when he was 14, and he returned as often as possible thereafter. However, it wasn't until his 50th birthday that he finally made it south to Provence. The beauty, history, charm, warmth, cuisine, and - of course - the rosé wines captured his heart. He shares his Provençal recipes here on Perfectly Provence, and his food and wine pairings monthly on the Provence WineZine.

David is a firm believer that sharing a meal with friends around the table is one of life's greatest pleasures. And if it happens to be in Provence, all the better!

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