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Categories:
tuna fresh parsley green olives green onion green pepper mayonnaise mustard ground black pepper zucchini tomatoes cheese
Viewed: 40 - Published at: 8 years agoIngredients
- 2 (6 ounce) cans tuna packed in oil
- 3 tablespoons fresh parsley, chopped
- 1/4 green olives, chopped
- 1/4 cup green onion, chopped
- 1 fresh mild green pepper, minced
- 3 tablespoons mayonnaise
- 1 tablespoon prepared mustard
- 1/2 teaspoon ground black pepper
- 1 large zucchini
- 2 small tomatoes, sliced
- 1 1/2 cups cheese, grated
Method
- Slice the zucchini into diagonal 'coins'.
- Saute zucchini in a single layer in a saute pan with a little bit of oil until they begin to brown, then turn over and brown the other side a little (this is to both heat them and eliminate a little of the moisture in them).
- Mix drained tuna with parsley, olives, green onions, mayonnaise and mustard (you can swap out ingredients here--try pickled red peppers, capers, celery, brown onion, swap out different peppers for greater or lesser heat--whatever you have on hand).
- Arrange zucchini in small piles on a foil lined baking sheet: I used 4-5 pieces per pile and just slightly overlapped their edges.
- Mound tuna onto zucchini bases.
- Cover each tuna-zucchini mound with a few slices of tomato and then sprinkle with cheese.
- Place under a broiler until cheese is melted and beginning to brown.
