When I first came across this recipe, I had already started working on sauces in which tuna was not cooked: see the fettuccine and the penne. I was reluctant to do anything with cooked tuna and decided to pass it up. As I thought about it longer, however, it seemed to me it might be good, my own rule notwithstanding, and so I tried it. The dish turned out to be both new and pleasing. For the stuffing, the tuna is mixed with parsley and Parmesan and, once the zucchini are browned, the pan Juices are used with fresh tomatoes to make a spirited, engagingly simple sauce. Although it is cooked, the tuna does not have the harsh taste I like to avoid, because it is insulated by the zucchini walls and does not dry out.
A flavorful and one-dish meal. I’d follow it with a salad such as the Finocchio and Red Pepper.
© 1986 Marcella Hazan estate. All rights reserved.