Normandy Tuna Tomato

Ingredients

• 1 pièce Tomato (type "pineapple") (well ripe, firm flesh)
• 130 grammes Natural canned tuna (drained)
• 1 pièce Hard‑boiled egg (cooked 9 min, cooled and cut into quarters)
• ½ citron Lemon juice (juice only)
• 1 cuillère à soupe Fresh coriander (finely chopped (or chives, dill))
• 1 cuillère à café Sliced almonds (for crunch)
• 5 pièces Peeled pink shrimp (already cooked or raw, peeled)
• 1 pièce Small shallot (finely chopped)
• 1 pièce Garlic clove (finely chopped)
• ¼ petit Cucumber (diced)
• 2 cuillères à soupe Thick crème fraîche (Normandy) (about 30 g)
• 1 cuillère à café Olive oil (optional, to moisten if needed)
• à goût pincée Fleur de sel (finishing salt)
• à goût pincée Black pepper (generously)
• quelques gouttes Tabasco (optional) (for the tomato juice)

Instructions

1. Cooking the hard‑boiled egg

   Place the egg in a small saucepan, cover with cold water, bring to a boil then simmer for 9 minutes. Cool immediately under cold water and set aside.

   Time: PT9M

2. Preparing the fresh ingredients

   Peel the shrimp and cut into small sections. Finely chop the shallot, garlic and coriander. Dice the cucumber. Set everything aside in a bowl.

   Time: PT5M

3. Prepare the tomato shell

   Cut off the top of the tomato like a hat. Using a small spoon, scoop out the flesh, keeping the pulp in a bowl. Reserve the pulp for the juice and the shell for plating.

   Time: PT5M

4. Tomato juice

   Blend the reserved tomato pulp with a pinch of salt, pepper and a bit of coriander until smooth. Chill.

   Time: PT2M

5. Tuna and cream mixture

   In the mixing bowl, crumble the drained tuna. Add the two tablespoons of crème fraîche, a drizzle of olive oil if the filling seems dry, then season generously with black pepper and a pinch of fleur de sel.

   Time: PT3M

6. Incorporate vegetables, shrimp, egg and almonds

   Add to the tuna mixture the chopped coriander, cucumber dice, chopped shrimp, hard‑boiled egg quarters, lemon juice and sliced almonds. Mix gently until homogeneous.

   Time: PT4M

7. Stuff the tomato

   Fill each tomato shell with the filling using a fork, pressing lightly to pack well.

   Time: PT3M

8. Plating and serving

   Place the tomato “hat” on each filled tomato. Serve immediately with the tomato juice on the side, optionally spiked with a few drops of Tabasco. Garnish with an extra sprig of coriander.

   Time: PT2M

Nutrition Facts

Calories

430

Protein

30 g

Carbohydrates

12 g

Fat

25 g

Fiber

3 g