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Zucchini and tuna

Zucchini (Cucurbita pepo) is a summer squash which is usually harvested when it's still immature, thus ensuring a more tender rind. It's a versatile vegetable that can be grilled, steamed, sautéed, spiralized into "noodles," or even used in baking, due to its relatively neutral flavor which can blend well with various dishes and accommodate different spices and seasonings.
Tuna, on the other hand, refers to several species of ocean-dwelling fish from the family Scombridae, and it is a significant source of seafood consumed globally. It's lauded for its high protein content, omega-3 fatty acids, and vitamins such as D and B12. Tuna can be found in different forms at the market, including fresh, frozen, or canned, and can be prepared through a variety of cooking methods, including grilling, baking, or raw in sushi and sashimi.
Combining zucchini and tuna can yield a dish that's not only high in nutrients, including proteins and beneficial fats but also versatile with respect to culinary uses. From a nutritional standpoint, the dish would benefit from the high vitamin and mineral content of both ingredients, making it a balanced meal option. In the culinary context, the mild taste of zucchini complements the rich flavor profile of tuna, whether the latter is enjoyed fresh or canned.
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Cook Time 30 minutes
Total Time 30 minutes
Servings 5 people
Calories 425 kcal

Ingredients
  

  • 1 grated zucchini about 300g
  • 1 sprig of chopped green onion
  • 1 cloves of crushed garlic
  • 1 tsp. optional spices thyme, marjoram, marjoram
  • 1 egg
  • 1 canned tuna in oil
  • 80 g cubes diced cheese
  • salt and pepper to taste
  • 100 g of flour
  • 1/2 teaspoon baculber

Instructions
 

  • Cover the bottom and the walls of the tray (or cake form) with baking paper. With a brush or a piece of napkin, smear it with a few drops of oil. Heat the oven to 180 degrees Celsius.
  • In a bowl, mix the zucchini, onion, garlic, spices and egg together. Stir and add the fish without draining it out of the oil.
  • Put half of the yellow cheese and stir carefully to prevent the fish from becoming mash. It is good to keep whole pieces of it.
  • Sprinkle and sprinkle with pepper.
  • Finally, add the flour mixed with the baking powder. Agitate again and pour the mixture into the mold. Place the remaining cubes of cheese on top. Bake to redness for about 25-30 minutes. Cool and serve with fresh salad. That is all. Enjoy!

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