Mini tuna-stuffed vegetables

Mini tuna-stuffed vegetables
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.

Other ideas to capsize your taste buds
Our gourmet recipes
Lebanese tuna served in a glass
Aperitif with friends
recipe_clock 10 min

Lebanese tuna served in a glass

Luzienne-style spring rolls
At the office
recipe_clock 15 min

Luzienne-style spring rolls