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STUFFED CUCUMBERS
Peel the cucumbers, removing every other ribbon of skin, cut into 1 1/2-inch sections. Hollow the sections out, keeping one end sealed. Dust with fine salt inside, turn out on a cloth, allow to sweat for 10 minutes. Make the stuffing: Place the red pepper under the grill of the oven, turn from time to time. When well grilled, take out and wrap up in moistened paper towel for 5 minutes. Skin, seed, cut into fine ribbons then into dice. Mix in the mixer's bowl the white cheese, drained tuna and red pepper dices, keep a few dice aside for decoration. Pepper, add a hint of Worcestershire sauce, a tablespoon of ketchup and one or two drops of Tabasco. Put everything into a vegetable mill. Chill. Turn the cucumber sections, rinse to remove the salt, dry and fill each with a little stuffing. Decorate with black olives and red pepper dice.
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2 large cucumbers
7 oz crumbled tuna in oil
1 red pepper
9 oz soft white cheese
Worcestershire sauce
ketchup
Tabasco
black olives
salt, pepper
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25
mn
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10
mn
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Do not salt the stuffing before tasting it, the tuna may be salty enough. You can drink a RosÄ de Bandol with this dish.
