Name: Calabacines rellenos de atún
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 servings
Cuisine: Spain
Ingredients: 2 calabacín; 120 g atún natural; 80 g tomate triturado; 20 g queso light; orégano

Calabacín horneado relleno de atún.

Ingredients

How many are you cooking for?

Original recipe for 1 servings

2 calabacín
120 g atún natural
80 g tomate triturado
20 g queso light
orégano

Step by step

Follow the timeline: technique icon, time and temperature when relevant.

Step 1 Oven 10 min

Vacía y hornea calabacines 10 min. Prueba el punto de sal al final y ajusta si hace falta.
Step 2 Prep 10 min

Rellena y gratina 10 min. Ten los ingredientes medidos antes de empezar.
Step 3 Cool

Rectifica de sal y sirve Calabacines rellenos de atún recién hecho, bien caliente o frío según el plato.

Storage

Keep refrigerated in an airtight container up to 3 days. Reheat gently. Do not freeze fresh salads.

Chef tips

Prep ingredients first so cooking stays on time.
Taste salt at the end; canned foods already add sodium.
For meal prep, keep dressings separate until serving.

Allergens

Dairy
Fish

Diet

Not vegetarian (contains animal products)

Variations

Substitutions for a vegan version

Instead of: 120 g atún natural

Use: same amount of mashed cooked chickpeas + 1 tbsp nori flakes + 1 tbsp soy sauce

Why: Fish or seafood provides protein and sea umami; you need fibrous texture and maritime flavour without animal products.

Tip: Drain well and mash leaving texture. Adjust salt—soy and nori already season. Cook filling until dry before assembly.
Instead of: 20 g queso light

Use: same amount of grated vegan cheese or mix 2 parts nutritional yeast + 1 part ground almonds

Why: Cheese adds fat, salt and umami; nutritional yeast mimics fermented flavour in sauces and gratins.

Tip: Add off heat to melt. For gratin, use vegan cheese that melts well. Taste for salt before serving.

Other variations

Versión más ligera: reduce el aceite a 1 cucharadita y aumenta la verdura en Calabacines rellenos de atún.
Batch cook: duplica cantidades y guarda en tuppers 3 días en nevera.

Quick summary

At-a-glance while you cook. Full details are in the step-by-step.

1 Vacía y hornea calabacines 10 min. Prueba el punto de sal al final y ajusta si hace falta.
2 Rellena y gratina 10 min. Ten los ingredientes medidos antes de empezar.
3 Rectifica de sal y sirve Calabacines rellenos de atún recién hecho, bien caliente o frío según el plato.