These tuna courgette boats make a lovely light meal, are easy to make and packed with goodness. Courgettes make a good alternative to starchy carb-based meals. Courgette boats are so versatile – with this recipe I have made them with tuna, but you could use different fish such as mackerel, or alternatively you could fill them with chicken or turkey or top them with a meat or lentil bolognaise. 

I try not to waste the scooped-out seeds and flesh from the courgettes, this is chopped up and added back into the mixture. If you have any of the salsa mixture left over – it also makes a great topping to a baked white or sweet potato. 

If you like your food spicy – you could add a chopped fresh chili to the salsa or for just a small kick sprinkle in chilli flakes. Also, although I have used cheddar cheese – you could substitute with parmesan or mozzarella for a different taste. 

I hope you enjoy these tasty tuna courgette boats! Do let me know if you try them!

Serves 4 

4 Courgettes 

1 tablespoon of rapeseed oil

For the tuna salsa 

½ red onion – finely chopped

3 tomatoes – finely chopped

½ red pepper – finely chopped 

1 jar of tuna fillet in olive oil

Salt and pepper to season

½ cup of grated cheese

Optional – Chopped fresh basil to garnish  

Method for Tuna Courgette Boats:

1. Preheat an oven 150*C
2. Cut the courgettes in half, length ways and scope out the seed and some of the flesh
3. Place in an oven proof dish, skin side down, sprinkle with the oil over them and cook for 15 -20 minutes until soft 
4. Meanwhile make the salsa by mixing the chopped onion, tomatoes and pepper along with the drained jar of tuna, and season with salt and pepper.
5. Once the courgette boats are cooked spoon over the tuna salsa 
6. Sprinkle over the cheese
7. Cook for 15-20 minutes until crisp on top
8. Garnish with fresh basil and serve with greens or a nice salad