Food is culture

Ingredients
courgettes
tinned tuna fish in oil
onions and carrots
long grain rice
lemon
butter
tomato puree
Salt, pepper and coriander

Equipment
1 x 40 mm deep oven tray
2 frying pans
chopping board
knife

Preparation
Sauté the onions and carrots in a frying pan, then cook the rice.
In the meantime clean the courgettes, cut in half along the length and scoop out as much pulp as possible.   Sauté some onion and cook the courgette pulp in it, then add the drained tuna.   When it is cooked add the rice, tomato puree and and coriander.
Place the courgettes on the tray, fill them, sprinkle with parsley and lemon juice and put in the oven at 180°C in convection mode, keeping the flue closed for 25 minutes and open for the last 5 minutes.