Mexican Tuna Stuffed Zucchini Boats

Preheat oven to 400ºF and rub a baking sheet with some avocado oil.

Heat avocado oil up in a medium frying pan over medium/high heat. Cook diced pepper until tender. Remove from heat and add tuna (don’t drain it!) and salsa to the pan. Sstir until well combined.

Trim the ends of the zucchini and then slice in half lengthwise. Scrape out the insides, leaving 1/2 inch shells. Sprinkle with a pinch of salt, pepper and cumin.

Divide the tuna filling between all the shells, really packing it in firmly and piling it up high so it all fits in.
Bake until zucchini is just fork tender, about 15–20 minutes.

While zucchini bakes, combine all the salsa ingredients in a bowl and season to taste with salt and pepper. Serve the salsa over the boats and devour.

Note: These are very filling! You could probably get 2 boats to serve 3 people if you weren’t super hungry.