1. Steam the whole zucchinis for 6 minutes. 2. Halve the zucchinis lengthwise and let cool for 5 minutes. 3. Scoop out the center pulp and seeds leaving a 1/4 inch thick shell. 4. Salt lightly, sprinkle with lemon juice, and place in the refrigerator for 30 minutes. 5. Place the drained tuna in a small bowl and flake with a fork. 6. Add the next nine ingredients and mix thoroughly. 7. Fill the chilled zucchini with the tuna mixture. 8. Cover and chill for at least two hours before ser- ving. 9. Garnish the plate with the parsley sprigs, cherry tomatoes and lemon wedges. ---------------------------------------------------------------------------
Nutrition
Ingredients
