Courgettes stuffed with light tuna

Preparation

Cut off the stem end of the courgettes so that they can be used as lids, and make a cut in the bottom to flatten them and make them more stable. Using a teaspoon, scoop out the flesh, leaving a base and a wall about 3 mm thick.

Cook the courgettes in plenty of salted water; they are best left al dente, though this depends on personal preference. Cool them quickly and drain them by placing them upside down on a clean tea towel or kitchen paper.

In the water used to cook them, boil the remaining courgette, plus half an extra courgette cut into cubes, and the diced potato.

Drain the courgettes and potato thoroughly, place in a blender and add the cubed butter, about 5–6 basil leaves, salt and pepper; blend and set aside.

Meanwhile, chop the onion and garlic, and fry gently in a frying pan with a little olive oil until softened.

Add the peeled and diced tomatoes, fry briefly, then add the drained tuna and the diced red pepper; mix everything together thoroughly and cook for a few minutes. Season with salt and pepper to taste and add around 6–8 chopped basil leaves.

Fill the courgettes with the courgette and basil purée until they are one-third full.

Top with the tuna mixture until the courgettes are full.

You can serve the courgettes cold or give them a quick zap in the oven. Finish by garnishing with a basil leaf.

Tip: this is a dish you can prepare in advance or save for the weekend.

You can eat it cold or hot depending on the time of year.