These tuna courgette boats make a lovely light summer meal, are easy to make and packed with goodness. Courgettes make a good alternative to starchy carb-based meals. Courgette boats are so versatile – with this recipe I have made them with tuna, but you could use different fish such as mackerel, or alternatively you could fill them with chicken or turkey or top them with a meat or lentil bolognaise.
I try not to waste the scooped-out seeds and flesh from the courgettes, this can be chopped up and added back into the mixture. If you have any of the salsa mixture left over – it also makes a great topping to a baked white or sweet potato.
If you like your food spicy – you could add a chopped fresh chili to the salsa or for just a small kick sprinkle in chilli flakes. Also, although I have used cheddar cheese – you could substitute with parmesan or mozzarella for a different taste.
I hope you enjoy these tasty tuna courgette boats! Do let me know if you try them!
1 tablespoon of rapeseed oil
For the tuna salsa
½ red onion – finely chopped
3 tomatoes – finely chopped
½ red pepper – finely chopped
1 145g can of tuna in olive oil or spring water
Salt and pepper to season
½ cup of grated cheese
Optional – Chopped fresh basil to garnish
Method for Tuna Courgette Boats:
- Preheat an oven 150*C
- Cut the courgettes in half, length ways and scope out the seed and some of the flesh
- Place in an oven proof dish, skin side down, sprinkle with the oil over them and cook for 15 -20 minutes until soft
- Meanwhile make the salsa by mixing the chopped onion, tomatoes and pepper along with the drained can of tuna, and season with salt and pepper.
- Once the courgette boats are cooked spoon over the tuna salsa
- Sprinkle over the cheese
- Cook for 15-20 minutes until crisp on top
- Garnish with fresh basil and serve