Pressure Cooker Tuna Stuffed Zucchini, a really delicious dish that’s easy to prepare, requiring just 5 minutes of cooking, ideal for the high temperatures this season. If you don’t have a pressure cooker, you can easily cook the zucchini in a traditional pot following the same procedure. However, it will take about 30/40 minutes after browning and adding more liquid a little at a time. To the wine, I would add about 200 or more grams of water, but always boiling. A versatile recipe that can be served as a main dish or as an appetizer, and can be eaten at your preferred temperature. When it’s this hot, I eat them straight out of the fridge.
If you don’t own a pressure cooker or are afraid of it, you can learn more and ease your fears by reading my article: The pressure cooker and its use
Do you like cold dishes? Then don’t miss the next recipes:
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Pressure cooker
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 2.2 lbs Roman zucchini
- 8.5 oz tuna in oil
- 2 tbsps desalted capers
- 1/4 cup breadcrumbs
- 1 tbsp pine nuts
- 1 clove large garlic
- 2 sprigs parsley
- 1/2 cup white wine
- 2 tbsps extra virgin olive oil
- to taste salt
- 1 grated lemon zest to taste
Tools
- 1 Pressure cooker
- 1 Melon baller or corer
- 1 Bowl
- 1 Knife
- 1 Cutting board
Preparation
Wash the zucchinis thoroughly to remove any possible dirt, dry them, and divide them into three. This way, cooking will be easier and faster. Use a melon baller to scoop out the inner pulp and remove a bit more from one side to make filling easier.
Pour the tuna along with its oil into a bowl, add the chopped parsley, coarsely chopped pine nuts, and finally the capers, previously desalted and dried. At this point, use a fork to mix all the ingredients well.
To make this dish fresh, you can add the zest of a grated lemon, which will make it not only tasty but also very fragrant. If the mixture seems a bit dry, add a tablespoon of extra virgin olive oil. Now, we only need to stuff our zucchini pieces.
Add the clove of garlic and two tablespoons of extra virgin olive oil to the pressure cooker, place the zucchinis on top, and let them brown for five minutes on high heat.
Deglaze with the previously warmed wine so that it comes into contact with the zucchinis without causing a thermal shock that would make them difficult to cook. Avoid adding salt until they are cooked, as the tuna is already flavorful. Seal tightly with the lid, lower the valve lever, and cook on high heat. As soon as you hear a loud whistle, lower the heat and give only 5 minutes of cooking. I advise not to go beyond this, as the zucchinis might fall apart. Before opening, slowly raise the valve lever to release all the steam from the pot.
Serve our Pressure Cooker Tuna Stuffed Zucchini on a serving dish and pour all the cooking juices over them to make them even more delicious. They are excellent whether freshly cooked, at room temperature, or even cold from the fridge.
Tips and Storage
Tuna stuffed zucchini, keep perfectly in the refrigerator for a day or two but inside an airtight container to preserve them from possibly unpleasant odors.
You can then reheat them in the microwave or a bain-marie, or enjoy them at room temperature or cold from the fridge, given the high summer temperatures.
If you want to have a reserve, you can freeze them either raw or cooked, but in the first case, they should be cooked directly from frozen. Once cooked, just let them thaw slowly in the refrigerator.
