Provencal-Style Stuffed Tomatoes
Provence means aromatic herbs, the bounty of the sea, and a southern blend of flavors and temperaments. Nice, the heart of the region, is especially famous for salade nicoise, where tuna, green beans, olives, and tomatoes come together in a true culinary marriage of love.
This appetizer is a witty riff on the nicoise theme: all of its aromas gathered in one “vessel,” and the role of the vessel is played by a firm, ripe tomato. The filling of tuna, beans, onion, and capers is baked inside the tomato “cup” only briefly, so the tomato stays firm rather than collapsing. The result is a light, distinctly Mediterranean dish that works equally well as an appetizer or a light lunch.
Good to Know
Use firm, meaty tomatoes with thick walls — watery varieties will fall apart while baking. Be sure to plunge the beans into ice water right after blanching: this stops the cooking and preserves their bright green color. Canned tuna is better packed in water than in oil, so the filling isn’t too greasy. If you like, replace the capers with finely chopped olives. Don’t overbake the tomatoes — 5 minutes is enough to heat the filling without turning the tomato to mush.
Serve them warm or at room temperature. The filling can be prepared ahead, but fill and bake the tomatoes just before serving.
Part of French cuisine — 22 more recipes in the section.
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Ingredients
Instructions
Carefully cut out the cores of the tomatoes along with the membranes and seeds, leaving whole "cups" that can be stuffed. Finely chop everything you cut out.
Drop the beans into boiling water for 2 minutes and immediately transfer them to a bowl of ice water so they keep their color.
Use a fork to break the tuna into small pieces. Cut the onion into thin strips and mix it with the beans, the chopped tomato cores, the tuna, the capers, and 1 tablespoon of breadcrumbs. Season with salt and pepper and stir.
Spoon the filling into the tomatoes and sprinkle with the remaining breadcrumbs. Bake in an oven preheated to 200 C (400 F) for 5 minutes.
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