Method:

1. Dice the onion and zucchini. Caramelize both together lightly.

2. Rinse the oil from the tuna and/or drain the water and add the tuna meat to the zucchini. Season with pepper and salt

3. Add the chicken stock and allow to simmer for a few minutes.

4. Now filter the mix, transfer it to an oven tray and keep the stock. This will be used for your sauce.

5. Now, with butter and flour, make a roux. Allow to dry in the pot.

6. Add the stock of the zucchini-mix and the milk. Allow to thicken while stirring.

7. Sift through a mesh strainer and season: add some lemon juice, pepper, salt and nutmeg

8. Now add the sauce on top of the zucchini and tuna mix, add the grated cheese and allow the cheese to color.

9. Serve