Stuffed Zucchini with Tuna in Oil

Method

1. Prick the potatoes with a fork, wrap them in plastic wrap, and cook in the microwave at full power for 6 minutes.
2. Peel the potatoes, cut them in half, and mash them.
3. Cut the pitted olives into small pieces.
4. Crush the fresh garlic.
5. Cut the scamorza into small cubes.
6. Drain the canned tuna and break it into pieces.
7. In a bowl, combine the mashed potatoes, olives, garlic, scamorza, tuna, oregano, salt, and pepper. Add a drizzle of olive oil and mix well.
8. Transfer the mixture into a piping bag (or a plastic bag).
9. Prepare the sauce: in a large pan, heat a little oil and add the roughly chopped fresh red onion. Sauté until softened.
10. Add the halved cherry tomatoes, a few basil leaves, salt, and pepper. Cook for about 10 minutes until the tomatoes break down.
11. Meanwhile, prepare the zucchini: trim the ends and cut into pieces about 5-6 cm long. Use an apple corer or a small knife to remove the center, creating a hollow.
12. If you have zucchini flowers, add them to the sauce.
13. Fill the zucchini pieces with the tuna mixture using the piping bag.
14. Place the stuffed zucchini in the pan over the sauce. Add another drizzle of oil and a little water if needed.
15. Cover and cook for about 10-15 minutes until the zucchini are tender (test with a toothpick).
16. Serve the zucchini with the sauce and fresh basil leaves.