Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Courgettes Stuffed with Tuna
Julian Kutos fills this classic of summer cuisine with tuna.
| Ingredients | ||
|---|---|---|
| 4 | courgettes | |
| salt | ||
| pepper | ||
| olive oil | ||
For the filling:
| Ingredients | ||
|---|---|---|
| 1 | onion | |
| 1 | courgette | |
| 1 | tomato | |
| 1/4 | bunch | parsley |
| olive oil | ||
| 1 | anchovy | |
| 2 | eggs | |
| 50 | ml | soy sauce |
| 1 | can | tuna (approx. 150g) |
| 50 | g | Parmesan cheese |
| 50 | g | bread cubes |
| 60 | ml | double cream |
For the garnish:
| Ingredients | ||
|---|---|---|
| breadcrumbs | ||
| Parmesan cheese | ||
- Preheat oven to 200°C.
- Halve and hollow out the courgettes. Brush the courgette halves with oil and generously season with salt and pepper.
- For the filling finely chop the onion and parsley. Cut the removed part of the courgette and tomato into small cubes. Fry in olive oil until translucent. Season with salt.
- Gently warm the double cream and pour over the bread cubes. Crush the anchovy and add. Mix the bread cubes with tuna, vegetables and grated cheese. Season well with salt, pepper and soy sauce to taste.
- Stuff the courgettes with the mixture. Sprinkle breadcrumbs or cheese on top. Bake in the oven for 20 to 30 minutes until the top is lightly browned and crispy.
- Serve hot.
Images of the preparation in the photo gallery.
