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!
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