Pressure Cooker Tuna Stuffed Zucchini, a truly delicious dish that is easy to make, requiring only 5 minutes of cooking, ideal for the high temperatures of this period. Those who do not have a pressure cooker can easily cook the zucchini in a traditional pot, following the same procedure. However, it will take about 30/40 minutes of cooking after browning and adding more liquids a little at a time. To the wine dose, I would add about 7 oz or more of water, but always make sure it’s hot. A versatile recipe that can be served as a main course or as an appetizer, and can be eaten at the temperature you prefer. When it’s so hot, I eat them right out of the refrigerator.
If you don’t have a pressure cooker or are afraid of it, you can learn more and reassure yourself by reading my article: The Pressure Cooker and Its Use
Do you like cold dishes? Then don’t miss the next recipes:
- Cost: Economical
- 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
- 1 oz desalted capers
- 0.7 oz breadcrumbs
- 0.2 oz pine nuts
- 1 large clove garlic
- 2 sprigs parsley
- 3.5 oz white wine
- 2 tablespoons extra virgin olive oil
- to taste salt
- 1 lemon zest, grated to taste
Tools
- 1 Pressure Cooker
- 1 Melon Baller
- 1 Bowl
- 1 Knife
- 1 Cutting Board
Preparation
Carefully wash the zucchini to remove any soil residues, dry them, and divide them into three. This way, they will be easier and faster to cook. Use a melon baller to extract the inner pulp and remove a little more but only from one side, to fill them better.
Pour the tuna, including its oil, into a bowl, add the chopped parsley, the coarsely chopped pine nuts with a knife, and finally the capers, previously desalted and dried. At this point, mix all the ingredients well with a fork
To make this dish fresh, you can add the zest of a grated lemon, which will make it very fragrant in addition to its flavor. If the mixture is a bit dry, add a tablespoon of extra virgin olive oil. Now, we just have to stuff our zucchini pieces.
Throw the garlic clove into the pressure cooker along with two tablespoons of extra virgin olive oil, place the zucchini on top, and sauté them for five minutes over high heat.
Deglaze with the previously heated wine so that it comes into contact with the zucchini 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 on its own. Close tightly with the lid, lower the valve lever, and cook over high heat. As soon as you hear a loud whistle, lower the heat and cook for just 5 minutes. I advise not to go beyond as the risk is that the zucchini will fall apart. Before opening, slowly lift the valve lever and let all the steam in the pot escape.
Serve our Pressure Cooker Tuna Stuffed Zucchini on a serving plate and pour over all the cooking juices, which will make them even more delicious. They are excellent either just cooked, at room temperature, or even cold from the refrigerator.
Tips and Storage
Tuna stuffed zucchini can be perfectly stored in the refrigerator for a day or two but inside an airtight container to protect them from possibly unpleasant odors.
They can then be reheated in the microwave or in a bain-marie, or enjoyed at room temperature rather than cold from the fridge, given the high summer temperatures.
If you want to have a supply, they can be frozen either raw or cooked, but in the first case, they must be cooked directly from frozen. If cooked, just let them defrost slowly in the refrigerator.
