Zucchini Blossoms Stuffed With Tuna
Updated Feb. 17, 2023
- Total Time
- 25 minutes
- Rating
- Comments
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Ingredients
- 17-ounce can tuna packed in water
- 2tablespoons grated horseradish
- ½cup low-fat yogurt
- ½cup mayonnaise
- 12large zucchini blossoms
- 1egg yolk
- 2egg whites
- 2tablespoons beer
- ½cup flour
- Corn, peanut or vegetable oil
Nutritional analysis per serving (6 servings)
230 calories; 16 grams fat; 3 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 9 grams polyunsaturated fat; 10 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 10 grams protein; 244 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Drain tuna and put into container of food processor or electric blender. Add yogurt, horseradish and mayonnaise and blend to fine paste.
- Step 2
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.
- Step 3
Beat egg yolk until light and golden.
- Step 4
Beat whites until moderately stiff. Fold into yolk along with beer.
- Step 5
Dredge stuffed blossoms in flour, then dip to coat well with batter.
- Step 6
Heat oil to depth of ½ 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.
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