Today, we’re trading Taco Tuesday for Tuna Tuesday!
We both love a good tuna melt, and zucchini boats are the perfect way to lighten up the tasty treat! Not to mention, these Tuna Melt Zucchini Boats make for a satisfying, quick weeknight dinner or a solid addition to your meal prep lineup.
If you’re a fellow tuna lover, maybe you can relate to this problem—I feel like every time I make tuna salad at home, it just isn’t as good as getting it out. And, getting tuna “out” definitely has it’s downfalls when you’re trying to make healthy choices. Well, as we experiment more in the kitchen, we’ve come to find that red wine vinegar is the secret ingredient that makes all the flavors in a tuna salad really come together.
We hope you enjoy this recipe and find yourself challenging yourself to see how many boats you can fit in your packed lunch!
Tuna Melt Zucchini Boats
- 4 medium zucchini, halved lengthwise
- 4 5 oz cans albacore tuna in water, drained
- 2 stalks celery, chopped
- 1/3 cup light mayo
- 1 tsp red wine vinegar
- 3 Campari tomatoes, sliced thin
- 2 oz sharp cheddar cheese, shredded
- 1/2 tbsp extra virgin olive oil
- 1/2 tsp salt
- pepper, to taste
- 1 scallion, sliced thin
- Preheat oven to 350°F.
- Scoop out flesh of zucchini using a melon baller or spoon, leaving about 1/4″ thick. Discard flesh, and place zucchini, cut side up, in a 13″ x 9″ baking dish (you might need to use two baking dishes depending on the size of your zucchini). Brush zucchini evenly with olive oil, and bake until just tender, about 15 minutes.
- Meanwhile, combine tuna, celery, mayo, red wine vinegar, salt, and pepper in a mixing bowl. Stir until evenly combined.
- Evenly divide tuna mixture between zucchini boats, followed by tomato and lastly, cheese.
- Broil on high until cheese is melted and bubbling, about 6-8 minutes.
- Top with scallions and serve immediately (or save for meal prep)!
Yield: 4 servings
Serving size: 2 zucchini boats