Tuna-stuffed Baked Round Zucchini and Tomatoes

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Perfect as a light meal or side dish, these baked zucchini and tomatoes, adapted from taste, are stuffed with a delicious mixture of tuna, golden raisins, onion, chives, cinnamon, and wholegrain breadcrumbs. It looks much cuter made with the small, round zucchini, but is equally delicious made with standard long variety.

3 Round zucchini 3 Large tomatoes Salt and black pepper 2 tbsp Olive oil 1 Onion, finely chopped 2 Garlic cloves, crushed 1 tsp Cinnamon powder 2 x 185 g Tuna in olive oil, drained, flaked 2 tbsp Chives, chopped 1/3 cup Golden raisins 1 cup Fresh wholegrain breadcrumbs

1. Preheat oven to 200C/400F. Cut a thin slice from top of each zucchini and tomato and reserve. Use a small teaspoon to remove the flesh from zucchini and tomato. Roughly chop flesh then set aside. Season the shells with salt and pepper. Place into a baking dish.
   
2. Heat oil in a frying pan over medium-high heat. Add onion, garlic and cinnamon. Cook for 1 minute, or until tender. Add tuna, chopped tomato flesh, chives and raisins. Cook for 2 minutes. Transfer to a bowl.
   
3. Stir breadcrumbs into tuna mixture. Season with salt and pepper. Spoon mixture into zucchini and tomato shells. Replace tops. Bake for 18 to 20 minutes, or until tender. Serve with green salad.

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