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Normandy Tuna Tomato
Tomato stuffed with a savory filling of tuna, shrimp, hard‑boiled egg, crunchy vegetables and sliced almonds, all bound with Normandy crème fraîche and brightened with a hint of lemon. A fresh and elegant amuse‑bouche, perfect for summer meals.
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Critical Success Points
- • Remove the tomato flesh without losing the pulp.
- • Blend the pulp to obtain a smooth juice.
- • Properly season the tuna with crème fraîche and spices.
- • Incorporate the sliced almonds last to keep the crunch.
Safety Warnings
- • Be careful when handling the knife to avoid cuts.
- • Cook the egg properly to avoid any risk of salmonella.
- • Handle raw shrimp with clean hands and keep them refrigerated.
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