Recipe Tip: Tomatoes with Tuna Filling
Top Recipe for 4 Persons by Constantin Fischer. All ingredients and tips for getting it right. When the first tomatoes are ripe, you can use them to prepare this summery appetiser.
- 4oxheart tomatoes, (substitute beefsteak tomatoes)
- 450 gtuna in spring water
- 100 gsour cream
- 1 tablespooncapers
- 1tonka bean, (substitute 1/2 tsp. vanilla essence)
- somefreshly ground black pepper
- pinch(es)Maldon salt
- someolive oil
- somelemon verbena
Step 1Cut off the top of the tomatoes and use a small spoon to scoop out the tomato. We will need the hollowed-out contents of the tomato for the filling.
Step 2Drain the tuna and place in a bowl with the sour cream. Peel the shallot, cut in half and finely dice.
Step 3Chop the capers, grate the zest from the lemon and squeeze out the juice from the lemon, add the freshly ground pepper to the bowl with the tuna, along with some of the tonka bean zest (or 1/2 tsp. vanilla essence) and return the hollowed-out tomato mixture to the bowl. Season with salt and dress with olive oil. Then spoon the tuna mixture into the tomatoes.
Step 4Arrange on a plate (see photo) and garnish with the fresh herbs.
Step 5Spicy Tuna Tartare in Sesame Miso Cones A recipe from Wolfgang Puck's 2014 Oscar menu. Fish
Step 6Courgettes Stuffed with Tuna Julian Kutos fills this classic of summer cuisine with tuna. Fish
Step 7Pasta: Tuna-stuffed Cannelloni Pasta with a sea breeze - served with a yellow pepper sauce.
Step 8Pasta: Spaghetti with Tuna Willi Klinger shows us how, with a few tricks and a lot of love, a seemingly ordinary recipe can be turned into a sophisticated dish. Pasta
Step 9Asparagus, Sun-Dried Tomato & Mozzarella Chicken Breasts Falstaff blogger Constantin Fischer visited Swiss chef Joel Kraaz and together they created this dish, making you yearn for spring. Poultry