Mini tuna-stuffed vegetables

Recette - Mini tuna-stuffed vegetables - La Belle Iloise
A treat for all the family!

recipe_people 6

Preparation Time

recipe_clock 15 min

Cooking Time

recipe_cooking 10-15 min

What you need for this recipe


All ingredients
  • 1 tin 1/10 (80 g) la belle-iloise Luzienne flaked tuna
  • 1 tin 1/10 (80 g) la belle-iloise Zanzibar flaked tuna
  • 1 tin 1/10 (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
  • vinegar
Let's get started


  1. Cook the potatoes in their skins, cut in half lengthwise, scoop some of the potato out.
  2. Cook the mushrooms without their stems for approximately 5 minutes in salted water with a dash of vinegar.
  3. Cut the courgettes into 2 cm thick slices, cook for 7 minutes in salted water and scoop out the insides.
  4. Slice the top off the tomatoes and scoop out the insides.
  5. Place a teaspoon of cream cheese in each vegetable.
  6. Cover with a generous teaspoon of flaked tuna.
  7. Put the tops back on the tomatoes.
  8. Place the vegetables in an oiled dish.
  9. Bake in a hot oven at 210 °C (gas mark 7) for 10 to 15 minutes.
  10. Serve immediately.
  • Luzienne tuna for the tomatoes and courgettes.
  • Zanzibar for the mushrooms and courgettes.
  • Marie-Galante for the potatoes.

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