Petits farcis Sardines et Thon FRANCE tomatoes stuffed with sardines and tuna
Traditionally these are made with the large tomatoes of southern France. Beef tomatoes are a good substitute, and one per person is not an absolute. The filling amounts are a guide, the volume of fish in cans varies from country to country. We have taken the liberty of adding an Italian touch to this very French dish by suggesting ricotta cheese instead of crème fraîche for the topping and a grating of parmigiano or pecorino as a dressing. The choice is yours.
4 large tomatoes, cored, pulp retained
250 g onions, chopped small
150 g ricotta cheese / crème fraîche
Canned sardines in oil, approximately
100 g Canned tuna in oil
1 small long red pepper, chopped small
1 small zucchini / courgette, chopped small
45 ml olive oil
30 g hard cheese, grated, for garnish
2 garlic cloves
10 g black pepper, fresh ground
5 g salt
Rocket, for garnish
Boil onions for 20 minutes in salted water, drain and retain water to cook the zucchini for five minutes. Meanwhile sauté garlic in oil, add onions, tomato pulp and any liquid from the tomato and cook over a high heat until all the moisture has evaported, to leave a paste. Cool.
Mash tuna in own oil, add the paste, zucchini and seasonings.
Drain oil from sardines, mash with ricotta or crème fraîche.
Stuff tomatoes with tuna mixture. Heap creamed sardines on top. Use a fork to make peaks.
Bake at 180°C for 15 minutes.
Garnish with a sprinkle of hard cheese. Serve with undressed rocket.