Mini tuna-stuffed vegetables

Mini tuna-stuffed vegetables
A treat for all the family!
People

recipe_people 6

Preparation Time

recipe_clock 15 min

Cooking Time

recipe_cooking 10-15 min

What you need for this recipe

Ingredients

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
Steps
  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.
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
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