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1
Cook the shells until al dente, set aside to cool.
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2
Pre-heat oven to 200C and oil a 9in x 13in casserole dish.
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3
Clean the zucchini, finely dice it and in 1 tablespoon of olive oil lightly saute the zucchini in a pan.
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4
(Best to start this after the pasta is done so the shells are cool enough to handle by the time you have to fill them.
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5
).
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6
Drain the tuna, flake it, and mix the tuna into the zucchini.
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7
Salt and pepper to taste.
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8
Fill the shells with the tuna-zucchini mixture and put in the casserole dish.
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9
Peel the garlic and press garlic with a garlic press.
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10
Finely chop chili if you aren't using prechopped chilis.
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11
Saute the chili and garlic in 1 tablespoon of olive oil in a pan.
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12
Seed and dice tomatoes, add tomatoes and a small amount of juice from can to the pan, stir and let cook for a minute.
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13
Add creme fraiche to the pan, stir, add salt and pepper to taste and cook for 2-3 minutes, until hot.
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14
Pour sauce over the shells.
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15
Sprinkle cheese over the casserole dish.
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16
Put in oven uncovered and bake for 25 minutes.
