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Alta Editions is an award-winning publisher of web-based cookbooks. We publish stories and exclusive recipes from some of the world's most inspiring chefs.

Tomate Antiboise

Chef Laurent Gras Recipes

Tomate Antiboise

Alta Editions

The classic Provençal flavors of tuna, anchovies, olives, parsley, and hard-boiled egg are combined with rice and stuffed into a tomato to produce a bright, savory summer dish. Acidity from the vinaigrette and sweetness from the tomato balance the saltiness of the other ingredients.
— Laurent Gras

This Provence-inspired Tomato Antiboise recipe is a preview from chef Laurent Gras's multiple IACP award-winning cookbook, My Provence.

4 servings   |   Prep Time: 45 minutes   |   Cooking Time: 20 minutes

 

Ingredients

For the Tomatoes

  • 4 vine-ripened tomatoes

For the Rice Salad

  • ½ cup (100 ml) extra-virgin olive oil
  • 2 tablespoons (30 g) finely diced white onion
  • ½ cup (100 g) long-grain white rice
  • 1 ¼ cups (300 ml) hot water
  • 2 tablespoons (30 ml) red wine vinegar
  • 2 tablespoons (50 g) Dijon mustard
  • 3 ounces (100 g) canned tuna packed in olive oil, drained and flaked
  • 20 Picholine or other green olives, pitted and quartered
  • 4 sprigs Italian parsley, leaves only, washed, dried, and finely chopped
  • Fresh ground black pepper

For the Garnish

  • 3 ounces (100 g) fresh tuna
  • Sea Salt
  • 3 tablespoons (40 ml) extra-virgin olive oil
  • 4 anchovies packed in olive oil
  • 4 small leaves Boston or Bibb lettuce, from the heart, washed and dried
  • Juice of ½ lemon
  • 1 hard-boiled egg, peeled and sliced
  • 8 parsley leaves, washed and dried

Method

For the Tomatoes

  1. Although it is not necessary, peeling the tomatoes makes for a more elegant dish. To peel them, fill a medium-size mixing bowl with ice and water. In medium saucepan bring 1 1/2 quarts (1.5 l) of water to a boil. Remove the stems of the tomatoes and with a sharp paring knife cut a shallow cross in the skin on the opposite side. Place the tomatoes in the boiling water, 2 at a time, and blanch for 15 seconds. Remove the tomatoes from the pan with a slotted spoon and transfer to the ice water. Starting from the cross you cut, peel off the tomatoes’ skin with a pairing knife. The skin should just slip off. If it is difficult to remove, you can blanch the tomato for another 10 seconds.
  2. Remove 3/4 inch (1.5 cm) off the top part of the tomato and reserve. Using a teaspoon, hollow out the tomatoes, removing the seeds and pulp while being careful not to puncture the flesh of the walls. Season the inside of the tomatoes with salt, and turn them upside down on a bed of paper towel to allow the juice to run out. This will help keep the filling dry. Let sit for 30 minutes, and pat dry. Remove a thin slice of flesh from the bottom of each tomato to prevent it from rolling around.

For the Rice Salad

  1. Preheat the oven to 350°F. (180°C.). In a small saucepan, ¼ cup (50 ml) of the olive oil over medium heat. Add the onion and sauté for a few minutes, until translucent but not colored. Add the rice, season with salt and allow the rice to warm up. Pour over the hot water, cover with a lid, transfer to the oven, and cook for 15 to 20 minutes, until the rice has absorbed all of the cooking liquid and is just cooked through. Let cool down to room temperature. Fluff with a fork and chill.
  2. In a mixing bowl, combine the vinegar with the salt and pepper. With a small whisk, beat in the mustard. Slowly stream in the remaining ¼ cup (50 ml) olive oil into the bowl while whisking vigorously to create an emulsion. Add the tuna, the parsley, and the black olives. Add the rice and gently mix. Taste and adjust the seasoning.

For the Garnish

  1. Cut the tuna into small strips. Season with sea salt and drizzle with about 1 ½ tablespoons (20 g) of the olive oil. Split the anchovies lengthwise. Place the lettuce in a large mixing bowl. Just prior to serving, dress with lemon juice, the remaining 1 ½ tablespoons (20 g) olive oil, and sea salt, and toss.

To Assemble the Dish

Fill the peeled, hollowed tomatoes with the rice salad. Arrange the fresh tuna, sliced egg, anchovies, and parsley on top of the rice, and carefully position the reserved tomato caps on top. Drizzle a bit of olive oil over the tomato. Place one of the lettuce leaves on each of the serving plates and set a tomato in the center of each.


Get this recipe and over 40 other delicious Provence-inspired dishes in Laurent Gras: My Provence, the award-winning online cookbook from renowned chef Laurent Gras, for FREE (a $9.99 value!) when you sign up for the Alta Editions Cooking Series. Get It Now button