Name: Stuffed Zucchini with Tuna Tinga
Prep time: 50 min
Cook time: 20 min
Yield: 4
Cuisine: Mexicana
Ingredients: 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.