Zucchini with Tomato Salsa and Tuna

How to prepare zucchini with tomato salsa and tuna

1. Partially peel the zucchini (remove strips with a vegetable peeler), cut in half widthwise and then cut into batons, not too thin. Sprinkle with salt and let drain for 15 to 30 minutes, spread out on paper towels. After this time, pat dry well with towels. Sprinkle again with a little salt and 1 tablespoon of oil. Mix and place in the baking tray (lined with parchment paper).
2. Roast at 220°C (425°F) (with browning program if you have one) for 30 minutes, stirring once halfway through.
3. While the zucchini roasts, prepare the salsa. Remove the tomatoes from the can (without the juice; the juice won't be used in this recipe) and dice them.
   
4. Heat the oil in a frying pan and add the oregano, chili and crushed garlic. Sauté for 30 seconds, then add the drained capers and sauté for another 30 seconds.
5. Add the diced tomatoes, a little salt, ground black pepper and sauté, stirring occasionally, for another 2 minutes.
7. When the zucchini is done, transfer to an oven-safe dish, not too wide, so the zucchini pieces are snug together. Adjust salt. Pour the tomato salsa over them. Pour the caper vinegar over as well.
   
8. Bake again at 180°C (350°F), covered (with a lid or foil) for 45 minutes.
   
9. Meanwhile, drain the tuna, break it into pieces and mix with the finely chopped herbs.
   
10. Carefully transfer the zucchini to a platter and arrange the tuna pieces on top. Serve warm or at room temperature.
    

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