In water or oil. But I prefer using white albacore in water. Zucchini: One zucchini will be sliced in half. You may use either the green or the yellow zucchini. Celery: For those who don't like celery, you can skip it, but it brings out the unique flavor of the tuna melt. Adapted from Six Seasons by Joshua McFadden This is a warming casserole that can be made in advance, and baked right before serving. Simply do all the steps through step 4 and refrigerate it, until ready to bake. It's best to let it come to room temperature before you do, so it heats evenly.
Tuna Melt Courgettes Copper Confetti
Tuna Melt Zucchini Boats are a quick and easy keto version of a sandwich classic. Made with canned tuna, green pepper, celery and parsley, they are topped with melted cheddar cheese and perfect for a no-fuss lunch, snack or dinner. If you're fond of tuna fish sandwiches but don't want the bread, you will love these low-carb zucchini boats. 56 Comments Jump to Recipe This keto-friendly stuffed zucchini boats recipe is loaded with tuna and cheese for a low-carb, healthy dinner option. Perfect for lunches, too! Ready in under 30 minutes. As an Amazon Associate, I earn from qualifying purchases. Coat in a small amount of oil and add a squeeze of lemon and some chili flakes then bake in the oven (180 degrees) for 15 mins. Meanwhile mix together the tuna and mayo and grate the cheese. When the courgette is done, fill with the tuna mayo mix and top with cheese and spring onions then bake for a further 5 minutes. The short answer: really good! (P.S. I have yet to share the classic tuna melt recipe, but you can use the following mixture on toasted bread and then bake or broil to heat through and melt the cheese. And if you have questions, just ask!)
Low Carb Tuna Melt Zucchini Boats Recette Recette avec courgette, Courgettes farcies
0:00 / 1:39 Tuna Melt Boats (Courgette/Zucchini) || The Keto Kitchen The Keto Kitchen 29K subscribers Subscribe 32 Share 651 views 3 years ago #TheKetoKitchen [RECIPE BELOW] Tuna Melt. 1 can wild caught tuna, mackerel or salmon ; 1 teaspoon hummus ; 2 tablespoons chopped dill; 5 quartered cherry tomatoes; 2 teaspoons capers; Salt & pepper; Garlic powder; Dried oregano ; Nutritional yeast to taste ; Optional - 1 heaped teaspoon soft goats/sheep cheese or parmesan to top & coconut bacon to serve I scooped out the flesh and seeds, brushed some olive oil on top, and baked the zucchini in a 400 degree oven for 20 minutes or until tender. For this recipe the zucchini must be baked first. If you try to cook it raw with the tuna it won't have enough time to get tender. Cook Time: 20 minutes
Tuna melt courgette (of de tonijnsalade los)
1. Prepare Baking Sheet Take a baking sheet and line with tin foil. Then place a cooling rack and place on the baking sheet. This will keep the zucchini from getting soggy on the bottom. 2. Hollow Out the Zucchini Scrape out the insides of the zucchini with a ¼ teaspoon. Preheat your oven to 350F and line a baking tray with parchment paper. 2. Cut the zucchini in half lengthwise, then scoop out the insides and save for another use. 3. Place the zucchini into the prepared baking tray, and spray with cooking oil. Season with salt and pepper to taste, then place into the middle rack of the oven and bake for 12-15.
Meanwhile, mix together the Genova tuna, celery, shallot, dill and parsley, and the lemon juice. Once the zucchini is done remove from oven and turn on the broiler. Fill zucchini with the tuna mixture, sprinkle with chopped tomato and top with the parmesan cheese. Broil for 2-3 minutes or until the cheese has browned and is crispy on top. Brush the zucchini with olive oil and sprinkle both sides with seasonings or salt & pepper. Air fry the zucchini for 5 minutes (or set them on a small baking sheet and roast for 15 minutes or so) or until tender & juicy. Smear a good measure of tuna salad on one side of each of the zucchini rounds and top with sliced cheese.
Tuna Melt Boats (Courgette/Zucchini) The Keto Kitchen YouTube
Ingredients 3 zucchini, halved lengthwise Kosher salt Freshly ground black pepper 2 (5-oz.) cans tuna, drained 1 stalk celery, finely chopped 1/2 small red onion, minced 1/3 c. mayonnaise 2. Mix in one 7-oz. jar oil-packed tuna fillets or one and a half 5-oz. cans oil-packed tuna, drained, breaking up with a fork. Season generously with freshly ground pepper. Taste for salt and add up.
