ZUCCHINI BLOSSOMS STUFFED WITH TUNA

Zucchini Blossoms Stuffed With Tuna image

Provided by Craig Claiborne

Time 25m

Yield 12 blossoms or 6 servings

Number Of Ingredients 10

Ingredients

1 7-ounce can tuna packed in water
2 tablespoons grated horseradish
1/2 cup low-fat yogurt
1/2 cup mayonnaise
12 large zucchini blossoms
1 egg yolk
2 egg whites
2 tablespoons beer
1/2 cup flour
Corn, peanut or vegetable oil

Steps:

Drain tuna and put into container of food processor or electric blender. Add yogurt, horseradish and mayonnaise and blend to fine paste.
Open zucchini blossoms (make sure yours have not been sprayed with insecticide) and fill with paste. Tie ends of petals at top as if tying a bandana.
Beat egg yolk until light and golden.
Beat whites until moderately stiff. Fold into yolk along with beer.
Dredge stuffed blossoms in flour, then dip to coat well with batter.
Heat oil to depth of 1/2 inch in heavy skillet. Add batter-coated blossoms a few at a time. When batter has set on bottom carefully turn blossoms and cook until nicely brown all over.

Nutrition Facts : @context http, Calories 230, UnsaturatedFat 13 grams, Carbohydrate 10 grams, Fat 16 grams, Fiber 0 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 244 milligrams, Sugar 2 grams, TransFat 0 grams