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Le Chaudron recipe
Tomates cerises farcies au thon
Tuna-stuffed cherry tomatoes
⏱ 25 minServes 6Easy140 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
30firm cherry tomatoes
200 g (7 oz)canned tuna in water
150 g (5 oz)cream cheese (Saint-Môret style)
2 tbsphomemade mayonnaise
1bunch of chives, chopped
1 tbspDijon mustard
The juice of ½ lemon
1 pinchfleur de sel (flaky sea salt)
- 30 firm cherry tomatoes
- 200 g (7 oz) canned tuna in water
- 150 g (5 oz) cream cheese (Saint-Môret style)
- 2 tbsp homemade mayonnaise
- 1 bunch of chives, chopped
- 1 tbsp Dijon mustard
- The juice of ½ lemon
- 1 pinch fleur de sel (flaky sea salt)
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Wash the tomatoes and pat dry on paper towels.
- Slice off the tops and hollow out with a teaspoon, keeping the shells intact.
- Turn upside down on paper towels to drain for 15 minutes.
- Drain the tuna and flake it with a fork in a bowl.
- Add the cream cheese, mayonnaise, mustard and lemon juice and mix until creamy.
- Stir in half the chives and season with flaky salt.
- Pipe the filling into the tomatoes, sprinkle with the remaining chives and serve chilled.
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