- In a saucepan, soften the onion and garlic in the oil. Add the tomatoes. Bring to a boil and simmer for about 15 minutes. In the blender, purée until smooth. Season with salt and pepper.
- In a saucepan, gently sauté the onion, bell pepper, and zucchini in the oil for about 10 minutes. Season with salt and pepper. Add the wine, tuna, and olives. Reduce until almost dry. Adjust the seasoning.
- Stuff each blossom with about 15 ml (1 tablespoon) of stuffing. Set aside.
- Spoon the hot tomato sauce in eight individual gratin dishes. Add the stuffed zucchini blossoms. Add the olives, bocconcini, and tomatoes, cut side down, around the flowers. Cook the under broiler for 3 to 4 minutes or until the cheese has softened.