Tuna Bathing in a BoatPrint Recipe
- 1 large zucchini
- 1 tbsp EVOO
- 1 can wild tuna
- 1 tbsp dijon
- 1 tbsp pine nuts
- 2 oz sliced parmesan cheese
- fresh parsley
- 4 tbsp dip of choice (yogurt, herb or mayo) see note
Preheat the oven to 400 F. Cut the top off the top of the zucchini and use a spoon to dig out the inside parts reserving 1/8 in all around, save the inside for a later use.
In a separate bowl, add drained can of tuna, 2 tbsp dip of choice and mix so the tuna becomes smooth.
Place the zucchini boats in a baking dish a brush with the olive oil and then spread dijon on the interior of both. Fill with the tuna dip and cover in the slices of parmesan.
Bake for 20 minutes. Upon removing from oven add additional dip on top, sprinkle with pine nuts and fresh herbs and enjoy!
Don't throw out the zucchini interior! Whip up a dip by blending the inside of the zucchini with 4-6 tbsp Greek yogurt, zest from 1 lemon, 2 tbsp EVOO, salt, pepper, and 1/8 cup fresh herbs.
Easy, healthy, and sure to fuel you through your afternoon workout this is a fun twist on something to do with all that excess zucchini you loaded up on at the farmers market. Its made with canned tuna, which is probably already in your pantry, olive oil and I happened to have some extra dip left over so used that but I have included a dip recipe thats easy and uses the interior of the zucchini that you scoop out. Once you mix up the tuna and layer on flavor with a bit of Dijon mustard, the whole thing gets baked for 15-20 minutes and its ready to serve with a side salad of arugula or leftover rice.