Ingredients

16 small tomatoes for stuffing
200 g long-grain Camargue rice
200 g fresh tuna fillet
flesh of one tomato, diced
1 medium butter zucchini
1 bunch chopped chives
2 tablespoons whipping cream
1 lemon juice
50 g black olives
1 dl olive oil
fine salt, white pepper

Preparation

Place the tomatoes in boiling water for 20 seconds, then immediately plunge into iced water. Open the tomatoes, keep the stalks, scoop out the insides, season and set aside.

Cook rice in boiling salted water for approx. 8 minutes, refresh after cooking. Cut 12 mini cutlets from the tuna fillet, place on a plate, drizzle with olive oil and a few drops of lemon juice, season with salt and pepper, and marinate for 10 minutes.

Finely dice the zucchini and the remaining tuna.

In a bowl, mix the rice, diced zucchini, diced tuna, diced tomato, cream, chopped chives, olive oil and a squeeze of lemon.
Fill the tomatoes and close.

Mix the tapenade with 3 tablespoons of olive oil, the juice of half a lemon and 3 tablespoons of water.

Arrange the cutlets on the plates, place the tomatoes on top, place the remaining rice salad in the center and top with the vinaigrette.