Peaches stuffed with tuna

Are you having people over and don’t know what to cook to surprise your guests? The solution is peach-shaped.

Adela is making her debut in our recipe competition with some stuffed peaches that will leave no-one indifferent. On her blog El dulce paladar she confesses that when she was offered this dish for the first time she wasn’t totally convinced about stuffing something as sweet as a peach in syrup with a savoury filling, but when she tried them she liked them so much that since then she can’t wait for special occasions to prepare them, so she prepares them some nights for dinner. Because it’s also a very simple recipe to prepare.

What better way to find out than to try it? Let’s get down to it!

Ingredients:

For 4 people (2 halves per person):

  • 1 large tin of peaches in light syrup (they usually contain 8 halves)
  • 2 red spring onions (long onion)
  • 200 g of tuna in oil drained
  • Some lettuce leaves
  • 3 cups of light mayonnaise
  • 3-4 tablespoonfuls of ketchup (to taste)
  • 1 tablespoonful of mustard
  • 16 cherry tomatoes
  • Chopped parsley
  • 2 tins of anchovies in olive oil
  • Salad leaf mix (rocket, escarole, spinach, etc.)
  • Extra virgin olive oil
  • Apple vinegar
  • Salt

Preparation:

  1. Remove the peaches from the syrup and place them face-down on absorbent paper.
  2. Finely chop the spring onion and lettuce and place them in a bowl along with the tuna that has been previously crumbled. Mix well.
  3. Mix the mayonnaise with the mustard and ketchup to taste. You can do it by hand or with a blender, but it should be well mixed so it is uniform.
  4. Mix the sauce with the tuna and spring onion (setting some sauce aside for the presentation). Mix thoroughly.
  5. Prepare a bed of salad leaves on a flat platter. Add salt and dressing.
  6. Place the peaches facing upwards on this bed and fill them with the mixture you’ve prepared.
  7. Decorate with the rest of the sauce pouring it over the peaches, add some cherry tomatoes and anchovies, and to finish it off, sprinkle a bit of dry chopped parsley over it all.
  8. Serve chilled.

 

Spectacular! Thanks Adela!

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