Zucchini Blossoms Stuffed With Tuna

• 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

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

tuna, horseradish, lowfat yogurt, mayonnaise, zucchini blossoms, egg yolk, egg whites, beer, flour, peanut

Taken from cooking.nytimes.com/recipes/3255 (may not work)