Stuffed Zucchini with Tuna Tinga
If you love zucchinis, you have to try this recipe that is a very practical option to prepare, as you only need Doña María® tinga sauce, which will give a special touch to your weekly menus. Enjoy its flavor!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
- water, to cook the zucchinis
- 4 pumpkins, zucchini, cut in half horizontally
- 1 teaspoon salt, to cook the zucchinis
- 2 tablespoons vegetable oil
- 1 cup onion, finely chopped
- 1/2 cups carrot, peeled, grated
- 3 cups canned tuna, drained
- 1 box Doña María® sauce for tinga, 350 g
- 2 tablespoons vegetable oil
- 1 cup Doña María® sauce for tinga, pack of 350 g
- 1/4 cups cilantro, finely chopped
- sour cream, for serving
- queso fresco, grated, for serving
Preparation
30 mins
20 mins
Low
- For the zucchinis: heat 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 should be enough to cover them; cook for 5 minutes or until they soften in the center. Remove the zucchinis with tongs and immediately place them in a bowl with ice and cold water to stop the cooking and achieve a brighter color. Drain very well.
- Hollow out the zucchinis in the center using a small knife and a spoon to help fill them, but do it carefully to avoid breaking them. Although you won’t use the filling for this recipe, don’t discard it; you can prepare a simple side dish. Set the zucchinis aside until needed.
- Heat vegetable oil in a skillet and sauté the onion over medium heat until it becomes shiny, then add the carrot. Next, add the drained tuna, mix, and cook until it begins to brown slightly. Finally, pour in the Doña María® tinga sauce, lower the heat, and cook for 8 minutes, stirring occasionally. Remove from heat and fill the zucchinis with the tuna tinga. Set aside.
- Pour a little vegetable oil into a hot saucepan and cook the cup of Doña María® tinga sauce over medium-low heat, then place the stuffed zucchini halves in, sprinkle with a little cilantro, cover, and cook for 3 more minutes.
- Serve the stuffed zucchinis with tuna tinga hot and accompany with sour cream and grated cheese to taste.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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