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Zucchini flower with foam of tuna, basil and black olive and caper oil

Tuna is an excellent source of proteins of high biological value, vitamins and minerals. With the advantage that is low in saturated fat, and has a high content of Omega 3 (anti - cholesterol).

  • Medium

  • 45 minutes

  • 8 zucchini flowers
  • Olive oil

For the tuna foam:

  • 2 tins of CUCA tuna
  • 350 ml heavy cream
  • 2 egg whites
  • 1/2 zucchini
  • Chopped chives
  • Salt and white pepper


Basil oil:

  • 150 ml extra virgin olive oil
  • 2 bunches of basil
  • 20 gr pine nuts
  • Salt


Black olive oil:

  • 125 gr black olives
  • 20 gr anchois CUCA
  • 200 ml virgin olive oil
  • 10 gr capers

First we must dice the zucchini very fine with the skin on and lightly sauté, not letting it brown. Meanwhile, heat the heavy cream to reduce it for 3 minutes and remove from heat. Then add the tuna, crumbled. Add the chopped zucchini, stir and add the chopped chives.

Once the mixture is cool, add the two egg whites, beaten, and fold them in.

Fill the zucchini flowers with this mix and right before serving, brown them in a frying pan in very little oil. Set aside.

Prepare the basil oil by grinding the leaves with the rest of the ingredients. Grind as well all the ingredients to make the black olive oil.

Serve the zucchini flowers with the black olive oil and the basil oil.