Nicoise-Style Stuffed Zucchini Blossoms 



Tomato Sauce

• 1 small onion, chopped 

• 2 cloves garlic, finely chopped
• 2 tablespoons (30 ml) olive oil
• 1 can 28 oz (796 ml) whole plum tomatoes

Stuffing

• 1 cup (250 ml) chopped onion
• 1 cup (250 ml) red bell pepper, seeded and diced
• 1 cup (250 ml) diced zucchini
• 2 tablespoons (30 ml) olive oil
• 1/4 cup (60 ml) rosé or white wine
• 1 can 7 oz (198 g) light tuna, drained and flaked
• 2 tablespoons (30 ml) oil-packed black Kalamata olives, drained, pitted and chopped
• 16 freshly picked zucchini blossoms

Garnish

• 12 oil-packed Kalamata olives, drained, pitted and halved
• 12 cocktail-size bocconcini cheese, halved 

• 8 yellow cherry tomatoes, halved