We recommend you to prepare this Zucchini Stuffed with Tuna Tinga

Carrot, coriander and cream. Accompanied with fresh grated cheese

If you like zucchini, you have to try this recipe, which is a very practical option to prepare as well as being very low in calories.

Ingredients:

  • water, to cook the zucchini
  • 4 pumpkins, zucchini, cut in half horizontally
  • 1 teaspoon salt, to cook the zucchini
  • 2 tablespoons vegetable oil
  • 1 cup onion, finely chopped
  • 1/2 cups carrot, peeled, grated
  • 3 cups canned tuna, drained
  • 2 tablespoons vegetable oil
  • 1 cup of Doña María sauce for tinga, 350g container
  • 1/4 cups cilantro, finely chopped
  • sour cream, To accompany
  • fresh cheese, grated, to accompany

Preparation:

For the zucchini: heat the water in a tall pot and once it has a small bubble, add the zucchini halves along with the salt, but remember that the water must be enough to cover them; cook 5 min. or until center is softened.

Remove the zucchini with tongs and immediately place them in a bowl with ice and cold water to stop the cooking and give them a more vivid color.

It drains very well.

Hollow out the zucchini in the center with the help of a small knife and supporting yourself with a spoon to fill them, but do it carefully and try not to break them-

Although you won’t be using the stuffing for this recipe, don’t rule it out, you can make a simple side dish. Reserve the zucchini until ready to use.

Heat the vegetable oil in a frying pan and fry the onion over medium heat until shimmering, then add the carrot.

Then add the drained tuna, integrate and cook until it begins to brown slightly.

Finally, pour the container of Doña María sauce for the tinga, lower the flame and cook for 8 minutes, stirring occasionally.

Remove from the heat and fill the zucchini with the tuna tinga.

Booking.

Pour a little vegetable oil in a spicy saucepan and cook the Doña María sauce cup for tinga over medium-low heat, then place the stuffed zucchini halves, sprinkle with a little coriander, cover and cook for 3 more minutes.

Serve the zucchini stuffed with hot tuna tinga and accompany with sour cream and grated cheese to taste.