Ingredients:
2 medium zucchini ( about 6 inches long)
1/4 teaspoon salt
1/2 lemons
1 (6 1/2 ounce) cans tuna in water, drained
1/3 cup crumbled feta cheese
3 tablespoons minced red onions
2 tablespoons chopped ripe olives
2 tablespoons mayonnaise
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon capers, drained
1/4 teaspoon oregano
1/2 teaspoon salt
parsley sprigs
cherry tomatoes
lemon wedges
Directions:
Steam the whole zucchinis for 6 minutes.
Halve the zucchinis lengthwise and let cool for 5 minutes.
Scoop out the center pulp and seeds leaving a 1/4 inch thick shell.
Salt lightly, sprinkle with lemon juice, and place in the refrigerator for 30 minutes.
Place the drained tuna in a small bowl and flake with a fork.
Add the next nine ingredients and mix thoroughly.
Fill the chilled zucchini with the tuna mixture.
Cover and chill for at least two hours before ser- ving.
Garnish the plate with the parsley sprigs, cherry tomatoes and lemon wedges.
Servings: 4
Time preparation: 150 min.
Time total: 156 min.