Tomatoes stuffed with tuna

Ingredients

• 1tuna head
• 8 (2 large tomatoes per person)large tomatoes
• to tasteparsley
• to tastefresh thick cream
• 3saffron threads
• a remainderMonbazillac or Gewürztraminer
• 1lettuce
• to tastesalted butter
• to tastecoarse salt

Instructions

1. 1

   Cook the tuna

   Cook the piece of tuna in a casserole with salted butter for 30 minutes per pound.

2. 2

   Boil the head

   Boil the tuna head with the wine, saffron and coarse salt for 40 minutes.

3. 3

   Reduce the stock

   Strain the cooking liquid through a coffee filter, then boil it rapidly until reduced to 100 ml.

4. 4

   Mix the filling

   Flake the cooked tuna into a bowl. Add the reduced liquid, parsley, cream and the tomato flesh.

5. 5

   Fill the tomatoes

   Spoon the tuna mixture into the hollowed tomatoes and place a small knob of butter on each one.

6. 6

   Cook the tomatoes

   Bake at 240°C for 10 minutes, or microwave for 4 minutes at 750 W using the grill function.

What are tuna-stuffed tomatoes?

They are hollowed tomatoes filled with a seasoned tuna mixture, then briefly cooked until hot. This French recipe draws on Breton cuisine and pairs the fish with cream, parsley and saffron.

Saffron and a little wine give the filling a fragrant, savoury edge, while the tomato flesh helps bring the mixture together. The method uses both tuna cooking liquid and reduced stock for a particularly flavourful filling.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 0g protein, 0g carbs, 0g fat.

Tuna provides most of the protein, while the tomatoes contribute carbohydrates and the cream and butter supply much of the fat. Pair a serving with the lettuce for freshness, or add bread if you want a more filling plate.

The tuna and cooking liquid

Tuna: The ingredient list calls for a tuna head, while the first method step refers to a piece of tuna. The method then calls for the head to be boiled, so check what cut you have and ask your fishmonger if needed.

Wine: Use a remainder of Monbazillac or Gewürztraminer as specified. Its flavour concentrates as the strained liquid reduces, so take care not to let the stock catch in the pan.

Preparing the tomatoes

Hollowing: Remove the insides carefully so the tomato shells stay intact for filling. Keep the flesh to stir into the tuna mixture.

Filling: Spoon the mixture into the tomatoes without packing it too tightly. Leave room for the small knob of butter on top.

Getting the texture right

Reduction: Straining the liquid before reducing it removes solids and leaves a smoother base for the filling. Stop when about 100 ml remains, as directed.

Filling: The cream and tomato flesh soften the flaked tuna. If the mixture seems loose, avoid adding extra liquid; the recipe gives no further thickening step.

Timing and doneness

Tuna: The method gives two separate cooking instructions: 30 minutes per pound for the piece of tuna, followed by 40 minutes for boiling the head. These timings may depend on the cut, so check with your fishmonger how they apply to the tuna you are using.

Tomatoes: The final oven stage is 10 minutes at 240°C; the microwave alternative is 4 minutes at 750 W with the grill function. Serve once the filling is hot and the tomatoes have softened without collapsing.

Serving the tomatoes

Lettuce: Serve the stuffed tomatoes with the lettuce listed in the ingredients for a fresh contrast to the creamy filling.

As a meal: Two large tomatoes per person make the stated serving. For a more substantial plate, add bread or a simple side dish.

Recipe notes & tips

• Choose large tomatoes that can hold their shape when hollowed.
• Keep the tomato flesh for the filling rather than discarding it.
• Strain the cooking liquid through a coffee filter before reducing it.
• Reduce the liquid over high heat, watching closely as it approaches 100 ml.
• Check that your microwave grill setting is suitable for the dish you are using.

Variations

• Fresh herbs: Add extra parsley for a more pronounced herbal flavour.
• Wine choice: Use Monbazillac or Gewürztraminer, as suggested in the ingredient list.
• Lettuce base: Serve the warm tomatoes on a bed of lettuce.
• Oven finish: Use the 240°C oven method when you want to cook several tomatoes together.
• Microwave finish: Use the specified 750 W grill setting for the shorter cooking option.

Common mistakes to avoid

• Discarding the tomato flesh: Keep it and mix it into the filling as the method directs.
• Skipping the straining: Filter the cooking liquid before reducing it for a smoother result.
• Reducing without watching: Keep an eye on the liquid so it does not cook away past 100 ml.
• Overfilling the shells: Spoon in the mixture carefully so the tomatoes remain intact.
• Confusing the tuna cuts: The ingredient list and method mention different tuna parts; clarify the cut before starting.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat until piping hot in the oven or microwave; the tomatoes may soften further after storage.

Frequently asked questions