Tuna-Stuffed Mediterranean vegetables
( SERVES 6 )
23/1/2012
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For this dish, look for deeply coloured capsicums, courgettes and red onions.
Ingredients
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| 425 g | Tuna |
| ¼ cup | Onion, diced |
| ¼ cup | Celery, diced |
| 1 tbsp | Mint, chopped |
| 4 tbsp | Sour cream |
| ½ cup | Whole kernel sweetcorn |
| ¼ cup | Mayonnaise |
| ½ tsp | Salt & freshly ground pepper |
| 3 drops | Tabasco sauce, (optional) |
| 2 | Red capsicum |
| 4 | Courgettes |
| ¾ cup | Tasty cheese, grated |
| ¼ cup | Breadcrumbs |
Directions
- Preheat oven to 180 degC on fan bake.
- Drain tuna, then combine in a mixing bowl with diced onion, celery and mint.
- Stir in sour cream, corn and mayonnaise, season with salt and pepper and a little Tabasco sauce, if using.
- Cut capsicums in half and discard the core. Cut the courgettes in half lengthways and use a spoon to scrape out a well.
- Fill peppers and courgettes with tuna mix, then sprinkle with cheese and breadcrumbs.
- First, fan bake capsicums for around 15 minutes before adding the courgettes, then cook for a further 10 to 15 minutes until everything is tender and the cheese is bubbling and lightly golden.
Wine Match
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