Description A classic Provençal dish revisited! These stuffed tomatoes are packed with a flavorful tuna and potato filling, baked to perfection. They’re a delightful appetizer or light meal, perfect for summer.
Ingredients
- 6 large, ripe tomatoes
- 300g boiled potatoes, peeled and mashed
- 160g canned tuna in olive oil, drained
- 1 large egg
- 1/4 cup chopped fresh parsley
- 30g grated Parmesan cheese, plus extra for topping
- 2 tablespoons olive oil, plus extra for greasing
- Salt and freshly ground black pepper
Preparation
Step 1: Preheat your oven to 200°C (400°F). Lightly grease a baking dish with olive oil.
Step 2: Wash the tomatoes and cut them in half horizontally. Gently scoop out the seeds and pulp, leaving a small shell. Season the inside of each tomato half with a pinch of salt.
Step 3: In a medium bowl, combine the mashed potatoes, drained tuna, egg, parsley, Parmesan cheese, 2 tablespoons of olive oil, salt, and pepper. Mix well until everything is evenly incorporated.
Step 4: Fill each tomato half with the tuna and potato mixture, mounding it slightly. Sprinkle a little extra Parmesan cheese on top of each tomato.
Step 5: Arrange the stuffed tomatoes in the prepared baking dish. Bake for 25-30 minutes, or until the tomatoes are tender and the filling is golden brown.
Why You’ll Love This Recipe
- Easy to make with simple ingredients
- A delicious and healthy way to enjoy tomatoes
- Versatile: can be served as an appetizer, side dish, or light meal
- Full of flavor thanks to the combination of tuna, potatoes, and herbs
- Perfect for using up leftover mashed potatoes
Serving Suggestions
- Serve warm or at room temperature
- Garnish with extra fresh parsley
- Pairs well with a crisp green salad
- Serve with crusty bread for dipping into the juices
Tips
- Choose tomatoes that are firm and ripe, but not too soft.
- Be careful not to pierce the tomato shells when scooping out the pulp.
- If you don’t have fresh parsley, you can use dried parsley (about 1 tablespoon).
- For a richer flavor, use tuna packed in olive oil instead of water.
- Adjust the amount of Parmesan cheese to your liking.
- If the tomatoes start to brown too quickly in the oven, cover them loosely with foil.
Preparation Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes
Nutrition Information (Per serving, approximate)
- Calories: 250
- Protein: 15g
- Sodium: 300mg
Conclusion These Tomates Farcies au Thon et Pommes de Terre are a delicious and easy way to enjoy the flavors of Provence. Whether you’re looking for a light lunch, a flavorful appetizer, or a simple side dish, this recipe is sure to please. Bon appétit!
Q&A
- Can I make this recipe ahead of time? Yes, you can prepare the stuffed tomatoes ahead of time and store them in the refrigerator for up to 24 hours. Add a few minutes to the baking time when you’re ready to cook them.
- Can I freeze the stuffed tomatoes? It is not recommended to freeze the stuffed tomatoes, as the texture of the tomatoes and potatoes may change.
- Can I use a different type of cheese? Yes, you can substitute Parmesan cheese with another hard cheese like Pecorino Romano or Grana Padano.
- Can I add other vegetables to the filling? Absolutely! Chopped bell peppers, zucchini, or onions would be great additions to the filling.
- Can I make this recipe vegetarian? Yes, simply omit the tuna and add some chopped vegetables like mushrooms or bell peppers to the filling.
