Summary

Ingredients

• 3 small zucchini
• 2 tablespoon oil (olive oil)
• salt
• 1 can tuna, in its own juice
• 1 tablespoon tomato paste
• 1 tablespoon capers, chopped
• Cayenne pepper
• 1 teaspoon parsley, smooth, chopped
• 1 spring onion (s)

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Instructions

1. Cut the zucchini lengthways into thin (3 mm) slices with a large knife, season with salt. Spread some olive oil in a large, non-stick pan with a brush and heat. Pat the zucchini slices dry with kitchen paper and fry them until they are hot. Finely chop the white parts of the spring onion. Drain the tuna, chop it up, mix with the tomato paste, capers, parsley and the chopped spring onion. Season to taste with salt and cayenne pepper. If you like, a squirt of lemon juice. Spread some tuna mixture on each zucchini slice, roll up the slice and pin it with a toothpick.