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Fish, Busy evenings

Tuna and cherry tomato clafoutis with green salad

Tuna and cherry tomato clafoutis is a savory dish for 4, ready in 50 minutes, rated easy, for about €2.30 per serving. It's a bit like a crustless quiche, soft inside and golden on top. The key to getting it right is leaving the oven door closed until the end of baking so it doesn't deflate.

Tonight, a soft savory clafoutis with tuna and cherry tomatoes, like a crustless quiche, with a green salad.

Tuna and cherry tomato clafoutis with green salad
Total time
50 min
Difficulty
Easy
Cost per person
€2.30
Calories per person
530 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring, Fall
The kids
They generally like it

This savory clafoutis looks like a quiche that forgot its crust. The egg and cream batter bakes around flaked tuna and cherry tomatoes, which release their juice as they cook and flavor the whole dish. The top puffs up and browns in the oven, while the inside stays soft, almost custardy, with just enough basil to brighten things up.

It's a good dish for a weeknight, since it takes few steps and leaves you with one pan to wash, the baking dish. Kids tend to like it because it looks like a thick omelet, with no intimidating chunks. Served with a simple green salad, it works as a complete meatless meal on a night when you don't want to fuss over dinner.

The ingredients

4 people

Pantry

  • Canned tuna in wateroften in the pantry 280 g
  • Flouroften in the pantry 100 g
  • Vinegaroften in the pantry 1 tbsp
  • Olive oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Cherry tomatoes 300 g
  • Basil 8 sprigs
  • Green salad 1

Butcher

  • Eggs 4

Dairy

  • Milk 30 cl
  • Thick sour cream 3 tbsp
  • Butter 15 g

Allergens Gluten, Lactose, Eggs, Fish

The step by step recipe

  1. Preheat the oven to 180°C and butter a baking dish.

    Butter the sides too, that's where the clafoutis tends to stick.

  2. Whisk the flour with the eggs, milk, cream, salt and pepper until you get a smooth batter.

    Pour the milk gradually over the flour, no lumps will form.

  3. Spread the flaked tuna and cherry tomatoes in the dish, add the chopped basil.

    Cut a few tomatoes in half, they release more juice and flavor.

  4. Pour in the batter and bake until the clafoutis is puffed and golden. 35 min

    Don't open the oven before thirty minutes, it would deflate.

  5. Season the salad with vinegar, oil, salt and pepper, and serve it with the warm clafoutis.

    It tastes better warm than piping hot, the flavors come through more.

Our tips to get it right

  • Drain the tuna well before flaking it, otherwise the batter will be too watery and take longer to set.
  • Pick a wide baking dish rather than a deep one, the clafoutis cooks more evenly and browns better on top.
  • Let the clafoutis rest for five minutes out of the oven before cutting, it holds together better and slices more cleanly.

The variations

  • Swap the tuna for flaked smoked salmon for a milder flavor and a pink tint in the dish.
  • For a vegetarian version, skip the tuna and add sliced zucchini sauteed with the cherry tomatoes.
  • To save time, skip the chopped basil step and stir a bit of dried oregano directly into the batter.

What to serve it with

  • A green salad, as in the recipe
  • Country bread to mop up the juices
  • A glass of cold lemonade

Storage

The clafoutis keeps for 2 to 3 days in the fridge in a sealed container. It freezes well in portions once fully cooled. Reheat it in the oven or microwave, it loses a bit of its softness but still tastes good.

Questions about this dish

Can you make the clafoutis ahead of time?

Yes, you can make it the day before and reheat it gently in the oven before serving. It's also very good warm, straight out of the oven, so you can make it a bit ahead of the meal.

Can you replace the thick sour cream?

You can use heavy cream instead, the result will just be slightly less rich. Avoid low fat creams, they make the batter too runny.

How do you know when the clafoutis is done?

It should be puffed and nicely golden on top, and a knife inserted in the center should come out almost clean. Count about 35 minutes at 180°C, but check earlier depending on your oven.

Does the clafoutis freeze well?

Yes, once fully cooled, you can freeze it in individual portions. Thaw it in the fridge then reheat it in the oven so it firms back up a little.

How long does it take to make a tuna and cherry tomato clafoutis with green salad?

Count 50 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a tuna and cherry tomato clafoutis with green salad?

About 530 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a tuna and cherry tomato clafoutis with green salad cost?

About €2.30 per serving, or €9.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs, fish. Always check the labels of the products you buy.

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