- 12 cherry tomatoes
- Two soup spoons of fromage blanc
- A little mustard
- The grated zest of a quarter lemon
- 100g of plain white tuna (canned)
- fine salt, freshly ground pepper
Cut the tops off the tomatoes in preparation for stuffing them
Keep the tops for later.
Empty the tomatoes and season them inside
Stuff them with a mixture of fromage blanc, flaked white tuna, lemon, then season with salt, pepper and mustard.
Arrange them for the table, replacing the tops on the tomatoes and garnishing with a few fresh herbs.