Zucchini Blossoms Stuffed With Tuna Recipes

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ZUCCHINI BLOSSOMS STUFFED WITH TUNA



Zucchini Blossoms Stuffed With Tuna image

Provided by Craig Claiborne

Categories     appetizer

Time 25m

Yield 12 blossoms or 6 servings

Number Of Ingredients 10

1 7-ounce can tuna packed in water
2 tablespoons grated horseradish
1/2 cup low-fat yogurt
1/2 cup mayonnaise
12 large zucchini blossoms
1 egg yolk
2 egg whites
2 tablespoons beer
1/2 cup flour
Corn, peanut or vegetable oil

Steps:

  • Drain tuna and put into container of food processor or electric blender. Add yogurt, horseradish and mayonnaise and blend to fine paste.
  • Open zucchini blossoms (make sure yours have not been sprayed with insecticide) and fill with paste. Tie ends of petals at top as if tying a bandana.
  • Beat egg yolk until light and golden.
  • Beat whites until moderately stiff. Fold into yolk along with beer.
  • Dredge stuffed blossoms in flour, then dip to coat well with batter.
  • Heat oil to depth of 1/2 inch in heavy skillet. Add batter-coated blossoms a few at a time. When batter has set on bottom carefully turn blossoms and cook until nicely brown all over.

Nutrition Facts : @context http, Calories 230, UnsaturatedFat 13 grams, Carbohydrate 10 grams, Fat 16 grams, Fiber 0 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 244 milligrams, Sugar 2 grams, TransFat 0 grams

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