VIBRANT ITALIAN-INSPIRED PLATTER WITH ZUCCHINI, TOMATO-CAPER SALSA & TUNA
This cheerful Italian-style platter features tender oven-braised zucchini in a bright tomato and caper salsa, topped with flavorful tuna mixed with fresh herbs—a perfect light meal for 2-3.
🕒 Prep Time: 20 min
🍳 Cook Time: 1 hr 15 min
🍽️ Servings: 2-3
🔥 Calories: Approx. 892 total
Ingredients
Tuna Mixture:
- 130 g canned tuna chunks, drained (in oil or water)
- 5 sprigs fresh parsley, finely chopped
- 3 sprigs fresh dill, finely chopped
- 1 tbsp olive oil
- Salt, to taste
Zucchini with Tomato Salsa:
- 1 kg small zucchini
- 1 can (400 g) diced tomatoes (drained, discard juice)
- 2 tsp capers in vinegar, drained
- 1 tbsp caper vinegar
- 3 garlic cloves, crushed
- 1 tsp dried oregano
- 1/4 tsp chili flakes
- 2 tbsp olive oil
- Salt and freshly ground black pepper
Instructions
- Partially peel zucchini by taking thin strips with a vegetable peeler. Cut zucchini in half crosswise, then into chunky sticks—not too thin.
- Sprinkle zucchini with salt and spread on paper towels to drain for 15–30 minutes. Pat dry with paper towels.
- Toss zucchini with a pinch of salt and 1 tbsp olive oil. Spread on a baking tray lined with parchment paper.
- Roast at 220°C (430°F) with a browning or top heat setting if available, for 30 minutes, stirring halfway through.
- While zucchini roast, prepare the salsa: Drain canned tomatoes and chop into cubes.
- Heat olive oil in a pan, add oregano, chili flakes, and crushed garlic; sauté 30 seconds.
- Add drained capers and sauté another 30 seconds.
- Add tomato cubes, season with salt and black pepper, and cook, stirring occasionally, for 2 minutes.
- When zucchini are done, transfer them to a moderately sized ovenproof dish so pieces fit snugly.
- Season zucchini with salt and pour tomato salsa and caper vinegar over them.
- Cover dish with lid or foil and bake at 180°C (356°F) for 45 minutes.
- Meanwhile, drain tuna, break into chunks, and mix with finely chopped parsley and dill.
- Carefully transfer zucchini to a serving platter and top with tuna mixture.
- Serve warm or at room temperature.
💡 Tips
- Partial peeling adds texture and visual appeal to zucchini.
- Draining zucchini before roasting prevents sogginess.
- Use fresh herbs to brighten the tuna topping.
- Capers add a delightful tang that complements tomatoes and tuna.
🍽️ Perfect For
- Light, Mediterranean-inspired meals
- Elegant vegetarian-friendly dinners (omit tuna)
- Colorful, balanced platters for sharing
📝 Final Thoughts
This vibrant Italian-inspired dish balances sweet roasted zucchini, tangy tomato-caper salsa, and savory tuna-herb topping for a fresh, flavorful, and satisfying meal ideal for any occasion.