Tag: Tuna

Legendary Dishes | Petits farcis Sardines et Thon (tomatoes stuffed with sardines and tuna)

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.


INDIGENOUS INGREDIENTS =  Olive Oil | Red Peppers | Sardines | Tomatoes | Tuna | Zucchini (Courgette)

LEGENDARY DISHES


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Legendary Dishes | Marmitako (Basque fish stew)

BASQUE SPAIN

Marmitako is a traditional Basque fish stew, with all the flavours of the region – land, valley and sea, and generally prepared in an earthenware pot, and baked. We are slow-cooking it on top of the stove.

  • 1 kg fresh tuna, cut into 2 cm dice
  • 1 kg potatoes, cut into 2 cm dice
  • 800 g tomatoes, chopped small
  • 600 ml fish broth 
  • 400 g onions, sliced thin
  • 5 pimientos / red peppers, cut in strips
  • 200 ml white wine
  • 60 ml olive oil
  • 6 garlic cloves, minced
  • 2 tbsp fresh green herbs (lovage, marjoram, parsley, thyme), chopped small
  • 30 g smoked sweet paprika
  • 1 tsp salt
  • 2 bay leaves
  • Dried marjoram, large pinch

Sauté onion in the olive oil in a large heavy-based pot over medium heat for 10 minutes, add garlic, fry for three minutes. Add peppers and tomatoes, increase heat and reduce for five minutes until the mixture starts to stick to the bottom of the pot. Add tuna and salt. Brown the fish, then pour in the stock and wine. Cook for five minutes, add potatoes, paprika, bay leaves and dried marjoram, bring to a low boil. Reduce heat and simmer until the potatoes are cooked, about 30 minutes. Add herbs.


INDIGENOUS INGREDIENTS =  Chillies | Marjoram | Paprika | Potatoes | Red Peppers | Tuna

LEGENDARY DISHES


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EDITORIALS     EURO SNACKS     FOOD CONNECTIONS     FOOD STORIES     GLOSSARY     HIGH FIVES     LEGENDARY DISHES     
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