Mini tuna-stuffed vegetables
6
people
15 min
preparation time
10-15 min
cooking time
All ingredients
1 tin of 80 g la belle-iloise Luzienne flaked tuna
1 tin of 80 g la belle-iloise Zanzibar flaked tuna
1 tin of 80 g la belle-iloise Marie-Galante flaked tuna
115 g cream cheese
6 small tomatoes
3 small firm-fleshed potatoes
1 courgette
6 large Paris mushrooms
Inspired by the Basque Country, Espelette pepper and Bayonne cured ham
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€12.85
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Let's get started
Total time
25 min
Preparation
15 min
Cooking
10-15 min
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Step 1Cook the potatoes in their skins, cut in half lengthwise, scoop some of the potato out
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Step 2Cook the mushrooms without their stems for approximately 5 minutes in salted water with a dash of vinegar
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Step 3Cut the courgettes into 2 cm thick slices, cook for 7 minutes in salted water and scoop out the insides
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Step 4Slice the top off the tomatoes and scoop out the insides
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Step 5Place a teaspoon of cream cheese in each vegetable
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Step 6Cover with a generous teaspoon of flaked tuna
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Step 7Put the tops back on the tomatoes
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Step 8Place the vegetables in an oiled dish
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Step 9Bake in a hot oven at 210 °C (gas mark 7) for 10 to 15 minutes
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Step 10Serve immediately
Tips
Luzienne tuna for the tomatoes and courgettes.
Zanzibar for the mushrooms and courgettes.
Marie-Galante for the potatoes.
Other ideas
to capsize your taste buds
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