Tuna Steaks and Zucchini Boats

Zucchini is the kind of vegetable that you either love or hate. Kind of like Donald Trump. People either love him or hate him. I find it to be one of those foods that can be complimentary to many different pairs of food or mixed well with different vegetables. Zucchini boats I think are the perfect way to eat a zucchini and this is served as a great side or appetizer so I made it along with some couscous and tuna steak (to go along with my Med Diet Theme of course, since May IS Med Diet Month!!!)

Click on quick recipe below to enlarge and print

First! Add 1/2 cup feta, chopped and pitted olives ( I find kalamative to work the best) and a teaspoon of cumin and set mixture aside.

In a separate bowl, combine  chopped tomato, onion, bread crumbs, cilantro, 1/4 cup feta and wine in mixing bowl for the zucchini boats.  You also want to add the zucchini to this mixture and by doing so, cut the zucchini into quarters, slice down the middle and scoop out zucchini with a spoon. Chop up zucchini coarsely and add to bowl.

Saute the mixture until the texture looks a bit “mushy” yes, mushy- a very technical cooking term. You want it to have this consistency, prior to baking or else it will come out dry out of the oven.

Scoop the mixture and place into the hollowed out zucchini boats like such….

Next, comes the easy part. Follow the cooking directions on your store bought (shhh) couscous and add spinach. I used chopped frozen spinach, which is perfectly fine.  Studies have actually shown that if you refrigerate spinach, it can still lose its nutritional value, making it a great reason to choose (the cheaper option) frozen spinach, which is processed immediately after being picked, holding in all the nutrients!

Then! Add the olives and feta that you set aside in the beginning

Next, you are going to make your dipping sauce for your tuna steaks. This includes mixing in a small bowl, 1/4 cup mayo, 1/2 cup sour cream, 1 tablespoon of Worcestershire and 1 squeezed lemon.

Check on your zucchini boats and take out of the oven once they have cooked for 30 minutes

Before you begin grilling the tuna steaks, you will want to marinade them for approximately 1 hour.  The marinade is as easy as 1 minced garlic clove, tablespoon of Worcestershire, salt, pepper and 1 squeeze lemon.


Voila! What a great Mediterranean feast you have! I added dill to the dipping sauce to give it a bit more flavor. Enjoy!

1 Comment

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One response to “Tuna Steaks and Zucchini Boats

  1. jean scatuorchio

    Great take on zucchini boats — I’ll make it this way next time, much more interesting than mine — also, great, easy marinade for the tuna — a favorite of mine thanks —

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