Tuna Melt Stuffed Courgettes
with capers & lemon
This recipe provides 258 g vegetables per portion
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
1 piece
Courgette
¼ piece
Green chili pepper
½ piece
Red onion
½ can
Tuna packed in olive oil
(Contains Fish)
75 g
Organic Greek yogurt
(Contains Milk)
½ sachet(s)
Middle Eastern spice mix
25 g
Grated aged Gouda
(Contains Milk)
25 g
Grated Gouda
(Contains Milk)
10 g
Capers
¼ piece
Lemon
Not included in your delivery
½ tablespoon
Olive oil
½ teaspoon
Wholegrain mustard
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Cut the courgette in half lengthways. Scoop out the inside with a spoon; the hollowed-out courgette should be about 0.5cm thick all around (see Tip).
- Heat a drizzle of olive oil in a large deep frying pan with a lid over medium-high heat.
- Fry the courgette face-down for 2 - 3 minutes, then turn it over and fry for 2 - 3 minutes on the other side.
Tip: if you're trying to avoid food waste, chop up the courgette flesh finely, drain it in a sieve and then add it to the filling in step 2.
- Cut the stem off the green chili pepper, roll it between your hands so the seeds fall out, then slice a quarter of it per person into fine rings.
- Finely chop the onion and set some aside to use as a garnish.
- In a bowl, mix the onion and half of the sliced chili pepper with the tuna and yogurt. Add the Middle Eastern spices, grated aged cheese, two-thirds of the capers and the mustard. Mix everything together and season with salt and pepper, if desired.
- Stuff the courgette with the tuna mixture.
- Scatter the grated mature cheese over the courgette.
- Fry the courgette with the lid on for 3 - 4 minutes over medium-high heat in the same deep frying pan, until the cheese has melted (see Tip).
- Cut the lemon into wedges.
Tip: if you are cooking for 4 people, either use an extra pan in this step or use the oven and bake the courgette for 20 minutes at 200°C.
- Serve the stuffed courgette on plates.
- Garnish with the rest of the onion, the capers, and the green chili pepper.
- Serve with the lemon wedges.