8g salted capers,
50g grated parmesan,
60g chopped onions,
40g stale bread,
20g pine nuts or blanched almonds, 30g extra virgin olive oil,
10g anchovies in oil,
150g canned tuna in oil
60g ne blended bread crumbs
Wash and then boil the courgettes whole in salted water for about 5 minutes. Drain and immerse them in a bowl of cold water to cool down.
Drain again and cut them lengthwise. Carefully scoop out the courgettes meat to form a hollow boat to hold the stuffing. Dice the courgettes meat.
Dice the bread, put in a bowl and cover with the milk to soften.
Pour and heat the oil in a pan, add the chopped onion and anchovies and cook until the anchovies are melted. Add the diced courgettes meat and cook for 5 minutes.
Drain the oil from the tuna, wash the salted capers to remove the salt. Drain the bread and squeeze out the excess of milk.
Put the tuna, pine nuts or almonds, capers and bread in a blender. Blend to obtain a smooth and compact stuffing. Remove into a bowl.
Add the beaten eggs, the parmesan and the breadcrumbs (but keep a spoon full of breadcrumbs for dusting). Season with black pepper (optional).
Warm up the oven to 250°/gas mark 8. Grease an oven tray with olive oil.
Fill the scooped out courgettes with the stuffing and arrange them on the oven tray. Dust over with the remaining bread crumbs.
Bake in the middle of the oven for 10-12 minutes. Serve hot!