Zucchini Stuffed with Tuna

Cut zucchini in half lengthwise.

Scrape out a little pulp for the filling. Sprinkle with lemon juice. Mix drained tuna with zucchini flesh. Season.

For the sauce, mix whipping cream and paradeis pulp. Season with salt, pepper and herbs. Cut tomatoes and shallots into quarters.

Fill zucchini halves with tuna mixture.

Butter the gratin dish and fill with zucchini, tomatoes and onions. Pour with the tomato sauce. Sprinkle grated pecorino and a few flakes of butter evenly over the zucchini.

Bake on the middle shelf of the oven heated to 180 °C for half an hour.

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