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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 mins
Cook Time 40 mins
Total Time 55 mins
Course Appetizer
Cuisine Italian
Servings 36 pieces

Ingredients
  

  • 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

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.
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