Tomato Stuffed with Tuna and Coco de Paimpol Recipe

Ingredients:

• 6 large tomatoes
• 1 can of tuna
• 1 cup of cooked Coco de Paimpol beans
• 1/2 onion, chopped
• 1 garlic clove, minced
• 1/4 cup of olive oil
• 1/4 cup of breadcrumbs
• Salt and pepper to taste
• Grated Parmesan cheese (optional)

Instructions:

1. Cut the top of the tomatoes off and carefully scoop out the insides with a spoon. Reserve the insides and chop them finely.
2. In a frying pan, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté for about 5 minutes until soft.
3. Add the reserved tomato insides to the frying pan and cook until the liquid has evaporated, stirring occasionally.
4. Add the can of tuna, drained, to the frying pan and cook for a further 5 minutes. Season with salt and pepper.
5. Add the cooked Coco de Paimpol beans to the frying pan and stir until well combined.
6. Fill each tomato with the tuna and Coco de Paimpol mixture, packing it down gently. Top with a sprinkle of breadcrumbs and grated Parmesan cheese, if using.
7. Place the stuffed tomatoes in a baking dish and bake in a preheated oven at 350°F (180°C) for about 20-25 minutes, or until the tomatoes are soft and the toppings are golden brown.
8. Remove from the oven and allow to cool for a few minutes before serving.

Serving Suggestions:

This Tomato Stuffed with Tuna and Coco de Paimpol dish can be served as a light lunch or dinner alongside a fresh green salad, or as a side dish accompanying grilled chicken, fish, or steak. Enjoy!

Verdict:

The combination of the juicy tomatoes, savory tuna, and creamy Coco de Paimpol beans make this dish a flavorful and satisfying meal option. The Parmesan cheese adds an extra layer of umami flavor that brings everything together beautifully. Give it a try!