Friday, 16 September 2011
Marrow stuffed with tuna and lentils (3 colours)
Marrow - 1, ends trimmed and sliced into 4cm slices
Olive oil - 1 tbsp
Onion - 1, chopped
Celery - 1 stick, chopped
Garlic - 1 clove, finely chopped
Chopped tomatoes - 400 g tin
Green lentils - 200 g tin, drained
Tuna - 200 g can, drained
Breadcrumbs - handful
Cheddar cheese - 125 g, grated
1) Heat the oil in a large frying pan. Add the onion and celery and fry until soft. Add the garlic and fry for 2 minutes. Add the chopped tomatoes and lentils and cook for 10 - 15 minutes until thickened.
2) Drain the tuna and place in a large mixing bowl. Add the tomato lentil mixture and mix well.
3) Scoop out the centre of each marrow slice and place in a baking dish. Spoon the mixture into the hollowed-out centres and spread any remaining mixture between the marrow rings.
4) Cover with foil and bake in the oven at 190°C for 30 minutes. Sprinkle over the breadcrumbs and top with the cheese. Bake for a further 15 minutes. Serves 2-3, depending on the length of the marrow.