Artichokes stuffed with Tuna Fish and Celery Salad

Artichokes Stuffed with Tuna Fish and Celery Salad Recipe from Chile

Region / culture: Chile | Preparation time: 30 minutes | Cooking time: 45 minutes | Servings: 8

Introduction

Artichokes stuffed with Tuna Fish and Celery Salad is a delightful and elegant dish that combines the earthy flavors of artichokes with the light, refreshing taste of tuna salad. This recipe is perfect for a summer lunch, a special occasion, or as a sophisticated starter for a dinner party. The combination of textures and flavors makes this dish a unique culinary experience, offering a balance between the meaty texture of artichokes and the creamy, savory filling.

History

The history of stuffed artichokes dates back to the Mediterranean region, where artichokes have been a staple in the diet for centuries. The practice of stuffing vegetables is a common theme in Mediterranean cuisine, reflecting the region's emphasis on fresh, seasonal ingredients. Tuna, being abundant in the Mediterranean Sea, naturally found its way into various dishes, including stuffed artichokes. This recipe is a modern take on traditional Mediterranean flavors, combining them in a way that is both innovative and deeply rooted in the culinary traditions of the area.

Ingredients

8 large artichokes
1 lemon, halved, and one-half cut into slices
2 tbsp salt
6.5 oz (184 g) water-packed tuna, well drained
1 hard-cooked egg, coarsely chopped
2 tbsp finely chopped onion
3 tbsp finely diced celery
0.5 cup mayonnaise, preferably homemade
freshly ground black pepper, to taste
8 lettuce leaves, patted dry
1 ripe tomato, cut into 8 wedges
2 tbsp finely minced fresh parsley

How to prepare

Using a sharp stainless-steel knife, trim off the artichoke stems and slice 1 inch off the top.
Rub the cuts with the lemon half.
Place the artichokes, stem side down, in a large nonreactive pot and cover with water.
Add the salt and 4 lemon slices.
Bring to a boil, reduce the heat, and boil gently uncovered until tender, 35 to 45 minutes.
To test doneness, pull a leaf out; if it comes out easily without resistance, the artichoke is done.
Drain the artichokes upside down in a colander or on a rack.
When cool enough to handle, discard all the green leaves, scraping off and saving all the edible parts in a small bowl.
Scoop out the fuzzy choke with a small spoon.
Trim the bottom to a nice round shape.
Combine the tuna, onion, celery, and reserved artichoke pieces in a medium bowl.
Add the mayonnaise and black pepper; toss gently with a fork.
Adjust the seasoning.
Stuff the artichoke bottoms with the tuna and celery salad.
Arrange the lettuce on a serving platter.
Place the stuffed artichokes on top of the lettuce, and garnish with the tomato wedges and parsley.

Variations

For a vegetarian version, replace the tuna with chickpeas or white beans. Adding capers, olives, or sun-dried tomatoes to the filling can introduce new flavors and textures.

Cooking Tips & Tricks

To ensure your artichokes are perfectly cooked and easy to stuff, make sure to trim them properly and remove the choke without breaking the outer shell. Boiling the artichokes with lemon slices helps prevent discoloration and adds a subtle citrus flavor. For the tuna salad, using well-drained, high-quality canned tuna will make a significant difference in the taste and texture of the filling. If you prefer a lighter version, you can substitute the mayonnaise with Greek yogurt or a light mayonnaise.

Serving Suggestions

This dish can be served as a standalone meal or accompanied by a light soup or a fresh salad for a more filling meal. It pairs well with a crisp white wine or a light, citrusy beverage.

Cooking Techniques

Boiling is the primary cooking technique used for the artichokes, while the tuna salad requires no cooking, making this recipe relatively simple and straightforward to prepare.

Ingredient Substitutions

If artichokes are not available, large bell peppers or portobello mushrooms can be used as a base for the stuffing. For the tuna, cooked chicken or salmon can be used as alternatives.

Make Ahead Tips

The artichokes can be boiled and the tuna salad prepared a day in advance. Store them separately in the refrigerator and assemble just before serving to ensure freshness.

Presentation Ideas

Serve each stuffed artichoke on a bed of mixed greens or a vibrant tomato sauce to enhance the visual appeal. Garnish with lemon wedges and a sprinkle of fresh herbs.

Pairing Recommendations

A light, crisp white wine such as Sauvignon Blanc or a non-alcoholic sparkling lemonade complements the flavors of this dish beautifully.

Storage and Reheating Instructions

This dish is best enjoyed fresh. However, leftovers can be stored in an airtight container in the refrigerator for up to two days. It is not recommended to reheat the stuffed artichokes, as the filling may become oily.

Nutrition Information

Calories per serving

One serving of Artichokes stuffed with Tuna Fish and Celery Salad contains approximately 250 calories. This makes it a moderate-calorie dish that can fit into a balanced diet.

Carbohydrates

This dish is relatively low in carbohydrates, with the primary sources being the artichokes and the small amount of onion and celery used in the tuna salad. Artichokes are an excellent source of dietary fiber, which is beneficial for digestive health. One serving of this dish provides approximately 15 grams of carbohydrates, most of which come from fiber.

Fats

The majority of the fat in this recipe comes from the mayonnaise used in the tuna salad. Using homemade mayonnaise allows for control over the quality of the oil used, potentially reducing the amount of saturated fat. The total fat content per serving is approximately 10 grams, depending on the type of mayonnaise or substitute used.

Proteins

Tuna is an excellent source of high-quality protein, essential for muscle repair and growth. One serving of this dish provides roughly 20 grams of protein, making it a satisfying and nutritious option for a meal.

Vitamins and minerals

Artichokes are rich in vitamins C and K, folate, and minerals such as magnesium, phosphorus, and potassium. Tuna adds additional vitamins, including B12 and niacin, and minerals like selenium and omega-3 fatty acids, which are beneficial for heart health.

Alergens

The primary allergens in this recipe are fish (tuna) and eggs (in the mayonnaise). Individuals with allergies to these ingredients should avoid this dish or find suitable substitutions.

Summary

Overall, Artichokes stuffed with Tuna Fish and Celery Salad is a nutritious dish that provides a good balance of proteins, healthy fats, and dietary fiber. It is rich in vitamins and minerals, making it a wholesome choice for a meal.

Summary

Artichokes stuffed with Tuna Fish and Celery Salad is a nutritious, flavorful dish that combines the best of Mediterranean ingredients. It is versatile, allowing for various substitutions and variations to suit different dietary needs and preferences. Whether served as a special occasion dish or a delightful weekend lunch, it is sure to impress with its combination of flavors, textures, and nutritional benefits.

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to make. It was a warm summer day and I was browsing through an old Italian cookbook that my neighbor had lent me. As I flipped through the pages, my eyes landed on a picture of artichokes stuffed with tuna fish and celery salad. The vibrant colors and fresh ingredients called out to me, and I knew that this dish would be a hit with my family.

I had always been passionate about cooking, and over the years I had acquired a vast collection of recipes from various places and people. Some were passed down from my own mother, while others were discovered during my travels around the world. But this recipe for artichokes stuffed with tuna fish and celery salad was unlike anything I had ever seen before.

I immediately set to work gathering the ingredients I would need to make this dish. I picked up some fresh artichokes from the market, along with a can of high-quality tuna fish and a bunch of crisp celery. As I chopped and prepared the ingredients, the kitchen filled with the delightful aromas of fresh herbs and olive oil.

The recipe called for the artichokes to be boiled until tender, then stuffed with a mixture of tuna fish, celery, and a blend of herbs and spices. As I carefully hollowed out the artichokes and filled them with the savory filling, I couldn't help but feel a sense of satisfaction and excitement. This dish was going to be a masterpiece.

Once the artichokes were stuffed and ready to go, I placed them in a baking dish and drizzled them with a generous amount of olive oil. I popped them into the oven and watched as they cooked to perfection, the tantalizing smells wafting through the kitchen.

When the artichokes were finally done, I carefully plated them and garnished them with a sprinkle of fresh parsley and a squeeze of lemon. The colors and textures of the dish were absolutely stunning, and I couldn't wait to share it with my family.

As we sat down to dinner that evening, the artichokes stuffed with tuna fish and celery salad were met with rave reviews. The tender artichokes paired perfectly with the savory tuna fish and crunchy celery, creating a harmonious blend of flavors and textures. My family couldn't get enough of this unique and delicious dish, and I knew that it would become a staple in our household.

Over the years, I have continued to make this recipe for artichokes stuffed with tuna fish and celery salad, tweaking it here and there to suit our tastes. Each time I prepare this dish, I am reminded of that warm summer day when I first discovered it in that old Italian cookbook.

I am grateful for the countless recipes and culinary experiences that have shaped my love for cooking, and I am always eager to learn new dishes and techniques. But this recipe for artichokes stuffed with tuna fish and celery salad will always hold a special place in my heart, as it represents the joy and creativity that cooking brings to my life.

And so, I will continue to cook and create, sharing my passion for food with those I love. Because in the end, there is nothing more rewarding than seeing the smiles on the faces of my family and friends as they savor each delicious bite of a meal made with love and care.