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

Ingredient Substitutions

• Instead of Tomato (type "pineapple"): round tomato, beefsteak tomato
• Instead of Natural canned tuna: oil‑packed tuna, smoked tuna
• Instead of Hard‑boiled egg: poached egg
• Instead of Lemon juice: apple cider vinegar
• Instead of Fresh coriander: chives, dill
• Instead of Sliced almonds: chopped pecans, hazelnuts
• Instead of Peeled pink shrimp: gray shrimp, gambas
• Instead of Small shallot: red onion
• Instead of Garlic clove: garlic powder
• Instead of Cucumber: zucchini
• Instead of Thick crème fraîche (Normandy): Greek yogurt, quark
• Instead of Olive oil: rapeseed oil
• Instead of Fleur de sel: sea salt
• Instead of Black pepper: white pepper
• Instead of Tabasco (optional): hot sauce

Equipment Needed

• Chef's knife
• Cutting board
• Small saucepan
• Mixing bowl
• Immersion blender or blender
• Tablespoon
• Teaspoon
• Fork
• Deep plate or glass
• Garlic press (optional) (optional)

Critical Steps — Do Not Skip

• 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.

Chef Tips from the Video

• Choose well‑ripe tomatoes for a sweeter taste and juicier flesh.
• Boil the egg in lightly vinegar‑spiked water to make peeling easier.
• Lightly sprinkle fleur de sel just before serving for a subtle crunch.

Troubleshooting

Storage

Refrigerator: Store the filling in an airtight container for up to 2 days. Stuffed tomatoes keep for 1 day in the fridge, covered.

Freezer: Do not freeze; the tomato texture deteriorates.

Room temperature: Serve at room temperature or slightly chilled, ideally immediately after plating.

Make-Ahead Tips

• Prepare the tomato juice and filling the day before, storing them separately in the refrigerator.
• Tomatoes can be hollowed out in advance, cover the shell with cling film to prevent drying.
• Add the crème fraîche just before serving to keep the creamy texture.