Wash the zucchini, pat them dry, cut the ends off, slice them thinly lengthwise and cook them on a very hot grill pan (or a griddle) on both sides, then set them aside. Drain the oil from the tuna and coarsely chop it with the sun-dried tomatoes and capers, then mix it with the olive oil. Toast the slices of bread. Then on 2 of them arrange slices of pecorino, followed by zucchini and the chopped tuna mixture, and close each panino with another slice of bread on top. Put them in a preheated oven, at 200 °C, so that the pecorino melts, and ... buon appetito!

These panini are also delicious – if you prefer – without tuna: just arrange the slices of pecorino and zucchini on the toasted bread, add the sun-dried tomatoes whole and a few capers according to taste.