Ingredients:
2 (6 ounce) cans tuna packed in oil
3 tablespoons fresh parsley, chopped
1/4 green olives, chopped
1/4 cup green onions, chopped
1 fresh mild green peppers, minced
3 tablespoons mayonnaise
1 tablespoon prepared mustard
1/2 teaspoon ground black pepper
1 large zucchini
2 small tomatoes, sliced
1 1/2 cups cheese, grated
Directions:
Slice the zucchini into diagonal ‘coins’.
Saute zucchini in a single layer in a saute pan with a little bit of oil until they begin to brown, then turn over and brown the other side a little (this is to both heat them and eliminate a little of the moisture in them).
Mix drained tuna with parsley, olives, green onions, mayonnaise and mustard (you can swap out ingredients here–try pickled red peppers, capers, celery, brown onion, swap out different peppers for greater or lesser heat–whatever you have on hand).
Arrange zucchini in small piles on a foil lined baking sheet: I used 4-5 pieces per pile and just slightly overlapped their edges.
Mound tuna onto zucchini bases.
Cover each tuna-zucchini mound with a few slices of tomato and then sprinkle with cheese.
Place under a broiler until cheese is melted and beginning to brown.
Servings: 4
Time preparation: 15 min.
Time total: 20 min.