16 February 2011
Courgettes with Tuna
Another delicious simple little dish to make in advance. Peel tomatoes by pouring boiling water over them to the count of 12. Peel, split in half, squeeze out the seeds (add to a stock) and cut the flesh into a dice. Wipe the courgettes, and cut off and discard both ends. Scoop out the flesh from the inside, leaving the vegetable's thin outer wall as a kind of tube, taking care not to puncture it. Keep the flesh and chop it fine. Soak 1 oz (30g) breadcrumbs in water, and squeeze tightly in your hand until as dry as possible. Put them in a bowl and add chopped parsley, 1 oz (40g) grated parmesan, a 7 oz (200g) tin of best tuna in olive oil (drained and mashed with a fork), chopped courgette flesh and lots of freshly ground black pepper. Mix thoroughly. Stuff into hollowed out courgette tubes. Heat olive oil and slip in the stuffed courgettes in a single layer. Turn them gently until they are brown on all sides. Any stuffing that drops out can stay in the pan. Take the courgettes carefully out of the pan. Add the cut up tomatoes to the pan and cook for 10 minutes stirring occasionally. Return the courgettes to the pan, sprinkle with salt and cook until they are tender but still a little firm. This might just be minutes. Serve with rice.